Influence of intrinsic and extrinsic food attributes on consumers’ acceptance of reformulated food products: A systematic review
Reducing the salt, sugar and fat content of food is recognised worldwide as one of the strategies available for reducing the incidence of obesity and non-communicable diseases. The food industry has a major influence on achieving these goals by preserving intrinsic (chemical and sensory properties)...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2020-12-01
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| Series: | Slovenian Journal of Public Health |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/sjph-2021-0011 |