The Flexitarian Flip™ in university dining venues: Student and adult consumer acceptance of mixed dishes in which animal protein has been partially replaced with plant protein

Food Quality and Preference

Volumn 68, Issue , 2018, Pages 50-63

  Spencer, Molly ^a   Cienfuegos, Cesar ^a   Guinard, Jean Xavier ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Consumer preferences; Culinary; Flexitarian Flip; Meat reduction; Plant protein; Protein flip; Semi vegetarianism; Sensory

Indexed keywords

EID: 85042202709     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2018.02.003     Document Type: Article

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