Quality cues for vegetables

Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/96955

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DC Field	Value	Language
dc.creator	Macedo, Susana
dc.creator	Graça, Pedro
dc.creator	Delgadillo, Ivonne
dc.date.accessioned	2019-02-05T00:04:11Z	-
dc.date.available	2019-02-05T00:04:11Z	-
dc.date.issued	2008
dc.identifier.other	sigarra:47789
dc.identifier.uri	https://repositorio-aberto.up.pt/handle/10216/96955	-
dc.description.abstract	Recently there has been an increasing interest in food quality and particularly in the perception of food quality by the consumer. The aims of this paper were to understand the aspects that univeristy students value in vegetables and how this perception will influence students´choice of vegetables. (...)
dc.language.iso	eng
dc.relation.ispartof	Culinary Arts and Sciences VI. Global, National and Local Perspectives
dc.rights	restrictedAccess
dc.subject	Ciências da Saúde, Outras ciências médicas
dc.subject	Health sciences, Other medical sciences
dc.title	Quality cues for vegetables
dc.type	Artigo em Livro de Atas de Conferência Internacional
dc.contributor.uporto	Faculdade de Ciências da Nutrição e Alimentação
dc.subject.fos	Ciências médicas e da saúde::Outras ciências médicas
dc.subject.fos	Medical and Health sciences::Other medical sciences
Appears in Collections:	FCNAUP - Artigo em Livro de Atas de Conferência Internacional

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