Perceived physical risk and risk-reducing strategies in the consumption of raw vegetable salads in restaurants

Food Control

Volumn 28, Issue 2, 2012, Pages 412-419

  Danelon, Mariana Schievano ^a   Salay, Elisabete ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Consumer; Foodservice; Relievers; Risk; Safety; Social desirability

Indexed keywords

EID: 84862653249     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.05.026     Document Type: Article

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