Organic Food Consumption Preferences and Perceptions of Food Engineering Students
The main objective of this study was to determine the consumption preferences and perceptions to organic food products by consumers. This study was conducted during the 2019-2020 semester with senior Food Engineering students who are studying 12 different universities in Turkey. The 20 statements we...
| Những tác giả chính: | , , , |
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| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
| Được phát hành: |
Burdur Mehmet Akif Ersoy University
2020-12-01
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| Loạt: | Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü |
| Những chủ đề: | |
| Truy cập trực tuyến: | https://dergipark.org.tr/tr/download/article-file/1350708 |