Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults.

Seo HJ, Chung SJ, Cho MS, Park JY, Oh J

DOI: 10.3390/foods12224049
Published: 2023 Nov 7
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods12224049,
  title = {Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults.},
  author = {Seo HJ and Chung SJ and Cho MS and Park JY and Oh J},
  year = {2023},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods12224049},
  url = {https://doi.org/10.3390/foods12224049}
}

RIS

TY  - JOUR
TI  - Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults.
AU  - Seo HJ
AU  - Chung SJ
AU  - Cho MS
AU  - Park JY
AU  - Oh J
PY  - 2023
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods12224049
UR  - https://doi.org/10.3390/foods12224049
ER  -

APA

HJ, S., SJ, C., MS, C., JY, P., & J, O. (2023). Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods12224049

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pubmed · retrieved 2026-09-25T22:08:32.526Z