Lv4
505 积分 2020-09-21 加入
Research on Toughness Measurement and Improvement Countermeasures of Agricultural Product Supply Chain
1年前
已完结
Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs
2年前
已完结
The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs
2年前
已完结
Why am I satisfied? See my reviews – Price and location matter in the restaurant industry
2年前
已完结
Customer satisfaction with Restaurants Service Quality during COVID-19 outbreak: A two-stage methodology
2年前
已完结
Exploring the nexus between food and veg*n lifestyle via text mining-based online community analytics
2年前
已完结
What's your beef with meat substitutes? Exploring barriers and facilitators for meat substitutes in omnivores, vegetarians, and vegans
2年前
已完结
(Not) Eating for the environment: The impact of restaurant menu design on vegetarian food choice
2年前
已完结
To veg or not to veg? The impact of framing on vegetarian food choice
2年前
已完结
Menu design approaches to promote sustainable vegetarian food choices when dining out
2年前
已完结
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