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Autor:
Kasza G; National Food Chain Safety Office, Department of Risk Prevention and Education, 1024 Budapest, Hungary.; University of Veterinary Medicine Budapest, 1078 Budapest, Hungary., Veflen N; Department of Consumer and Sensory Sciences, Nofima, NO-1431 Ås, Norway.; Department of Marketing, BI Norwegian Business School, NO-0484 Oslo, Norway., Scholderer J; Department of Informatics and Sustainability Research, University of Zurich, CH-8050 Zurich, Switzerland., Münter L; Rådet for Bedre Hygiejne, 2100 Copenhagen, Denmark., Fekete L; Hungarian University of Agriculture and Life Sciences (MATE), 2100 Gödöllő, Hungary., Csenki EZ; National Food Chain Safety Office, Department of Risk Prevention and Education, 1024 Budapest, Hungary., Dorkó A; National Food Chain Safety Office, Department of Risk Prevention and Education, 1024 Budapest, Hungary., Szakos D; University of Veterinary Medicine Budapest, 1078 Budapest, Hungary., Izsó T; National Food Chain Safety Office, Department of Risk Prevention and Education, 1024 Budapest, Hungary.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2022 Nov 04; Vol. 11 (21). Date of Electronic Publication: 2022 Nov 04.