Physicochemical, microbial and sensory properties of wild carob bar: A shelf-life study

由 Caliskan A., Abdullah N., Ishak N., Caliskan I.T.
发表在 International Journal of Gastronomy and Food Science (2023)

To what extent does consumers’ perceived health consciousness regarding organic food influence their dining choices at organic restaurants? An empirical investigation

由 Azlie W.E.; Zahari M.S.M.; Majid H.N.A.; Hanafiah M.H.
发表在 International Journal of Gastronomy and Food Science (2023)