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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...
Autores principales: | Khanafer, May, El Harake, Marwa Diab, Toufeili, Imad, Kharroubi, Samer A. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
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 |
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