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Influence of intrinsic and extrinsic food attributes on consumers’ acceptance of reformulated food products: A systematic review Cover

Influence of intrinsic and extrinsic food attributes on consumers’ acceptance of reformulated food products: A systematic review

Slovenian Journal of Public Health
Volume 60 (2021): Issue 1 (March 2021)
By: Anja Bolha,  Urška Blaznik and  Mojca Korošec  
Open Access
|Dec 2020

Authors

Anja Bolha

anja.bolha@bf.uni-lj.si

University of Ljubljana, Biotechnical Faculty, Ljubljana, Slovenia

Urška Blaznik

National Institute of Public Health, Ljubljana, Slovenia

Mojca Korošec

University of Ljubljana, Biotechnical Faculty, Ljubljana, Slovenia
DOI: https://doi.org/10.2478/sjph-2021-0011 | Journal eISSN: 1854-2476 | Journal ISSN: 0351-0026
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Language: English
Page range: 72 - 78
Submitted on: Jul 3, 2020
|
Accepted on: Nov 23, 2020
|
Published on: Dec 31, 2020
Published by: National Institute of Public Health, Slovenia
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
reformulation, intrinsic attributes,
extrinsic attributes,
informed conditions,
blind conditions,
expected conditions
Related subjects:
Medicine,
Clinical medicine,
Hygiene and environmental medicine

© 2020 Anja Bolha, Urška Blaznik, Mojca Korošec, published by National Institute of Public Health, Slovenia
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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