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Processed food classification: Conceptualisation and challenges

Sadler, CR; Grassby, T; Hart, K; Raats, M; Sokolovic, M; Timotijevic, L

Sadler, CR (corresponding author), Univ Surrey, Dept Nutr Sci, Fac Hlth & Med Sci, Guildford GU2 7XH, Surrey, England.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2021; 112 (): 149

Abstract

Background: Processed foods are typically praised/revered for their convenience, palatability, and novelty; however, their healthfulness has increasin......

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