Consumer preference for retail fat spreads: an olive oil based product compared with market dominant brands-Reference-Cited by-同舟云学术

Consumer preference for retail fat spreads: an olive oil based product compared with market dominant brands

Published:1998-09 Issue:5 Volume:9 Page:367-376
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Bower John A,Saadat Mohammad A

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference35 articles.

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4. Atkinson, D. (1995) The Whey Forward. Special Report. Checkout August, 40.

5. Chan, W., Brown, J. and Buss, D. H. (1994) Miscellaneous Foods, Supplement to McCance & Widdowson's The Composition of Foods, Royal Society of Chemistry and the Ministry of Agriculture, Fisheries and Food, London.

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