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

Hye-Ji Seo, Seo-Jin Chung, Mi-Sook Cho, Ju-Yeon Park, Jieun Oh

Open source

DOI: 10.3390/foods12224049
Published: 2023-11-07
Container: Foods
Publisher: MDPI AG
Open access: unknown

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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 = {Hye-Ji Seo and Seo-Jin Chung and Mi-Sook Cho and Ju-Yeon Park and Jieun Oh},
  year = {2023},
  journal = {Foods},
  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  - Hye-Ji Seo
AU  - Seo-Jin Chung
AU  - Mi-Sook Cho
AU  - Ju-Yeon Park
AU  - Jieun Oh
PY  - 2023
JO  - Foods
DO  - 10.3390/foods12224049
UR  - https://doi.org/10.3390/foods12224049
ER  -

APA

Seo, H., Chung, S., Cho, M., Park, J., & Oh, J. (2023). Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults. Foods. https://doi.org/10.3390/foods12224049

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crossref · retrieved 2026-11-10T14:15:48.792Z