Knowledge, Attitudes and Practices of the Lebanese Community toward Food Adulteration

Food adulteration is the purposeful act of decreasing the quality of food goods offered for sale, whether by adding or replacing inferior substances or by the removal of some valuable ingredient. A limited number of studies have explored the knowledge, attitudes and practices (KAPs) concerning food...

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Detalles Bibliográficos
Autores principales: Khanafer, May, El Harake, Marwa Diab, Toufeili, Imad, Kharroubi, Samer A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601908/
https://www.ncbi.nlm.nih.gov/pubmed/37430930
http://dx.doi.org/10.3390/foods11203178

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601908/
https://www.ncbi.nlm.nih.gov/pubmed/37430930
http://dx.doi.org/10.3390/foods11203178

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