Consumer Behavior Toward Eco-Labeled Minimally Processed Fruit Product
Author:
Affiliation:
1. University of Udine, Udine, Italy
Publisher
Informa UK Limited
Subject
Marketing,Food Science,Business and International Management
Link
https://www.tandfonline.com/doi/pdf/10.1080/08974438.2016.1241734
Reference86 articles.
1. New approaches in improving the shelf life of minimally processed fruit and vegetables
2. The theory of planned behavior
3. Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce
4. Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables
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