Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods (2021)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; DARGELIO, MARIANA DAMIAMES BACCARIN - ESALQ ; TEIXEIRA, ANA CLARA BORTOLUZZI - ESALQ ; MENEGALI, BEATRIZ SCHMIDT - ESALQ ; MERLO, THAIS CARDOSO - ESALQ ; PATINHO, ILIANI - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.foodres.2021.110551
- Subjects: COGUMELOS COMESTÍVEIS; COMPORTAMENTO DO CONSUMIDOR; HAMBÚRGUER; ÍNDICE DE MASSA CORPORAL; REPRESENTAÇÕES SOCIAIS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Research International
- ISSN: 1873-7145
- Volume/Número/Paginação/Ano: v. 147, art. 110551, p. 1-10, 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
PATINHO, Iliani et al. Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods. Food Research International, v. 147, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110551. Acesso em: 30 abr. 2024. -
APA
Patinho, I., Saldaña, E., Selani, M. M., Teixeira, A. C. B., Menegali, B. S., Merlo, T. C., et al. (2021). Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods. Food Research International, 147, 1-10. doi:10.1016/j.foodres.2021.110551 -
NLM
Patinho I, Saldaña E, Selani MM, Teixeira ACB, Menegali BS, Merlo TC, Rios-Mera JD, Dargelio MDB, Rodrigues H, Castillo CJC. Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods [Internet]. Food Research International. 2021 ; 147 1-10.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/j.foodres.2021.110551 -
Vancouver
Patinho I, Saldaña E, Selani MM, Teixeira ACB, Menegali BS, Merlo TC, Rios-Mera JD, Dargelio MDB, Rodrigues H, Castillo CJC. Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods [Internet]. Food Research International. 2021 ; 147 1-10.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/j.foodres.2021.110551 - Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
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Informações sobre o DOI: 10.1016/j.foodres.2021.110551 (Fonte: oaDOI API)
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