Effect of a restaurant hygienic grade certificate program on consumer choices

BACKGROUND/OBJECTIVES: The recent coronavirus disease 2019 pandemic has brought to light issues regarding personal and environmental cleanliness. Individuals may have concerns about cleanliness at food service establishments when they consume food prepared at a restaurant. In Korea, a new restaurant...

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Detalles Bibliográficos
Autores principales: Kim, Jae-il, Choi, Jinkyung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Nutrition Society and the Korean Society of Community Nutrition 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8636389/
https://www.ncbi.nlm.nih.gov/pubmed/34909134
http://dx.doi.org/10.4162/nrp.2021.15.S1.S70

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8636389/
https://www.ncbi.nlm.nih.gov/pubmed/34909134
http://dx.doi.org/10.4162/nrp.2021.15.S1.S70

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