Login
Register
Reset Password
Publish & Distribute
Publishing Solutions
Distribution Solutions
Subjects
Publications
Journals
Books
Proceedings
Publishers
Blog
Contact
Search
Cart
EUR
USD
GBP
English
English
Deutsch
Polski
Español
Français
Italiano
Home
Journals
Slovenian Journal of Public Health
Volume 60 (2021): Issue 1 (March 2021)
Open Access
Influence of intrinsic and extrinsic food attributes on consumers’ acceptance of reformulated food products: A systematic review
Anja Bolha
Anja Bolha
,
Urška Blaznik
Urška Blaznik
and
Mojca Korošec
Mojca Korošec
| Dec 31, 2020
Slovenian Journal of Public Health
Volume 60 (2021): Issue 1 (March 2021)
About this article
Previous Article
Next Article
Abstract
Article
Figures & Tables
References
Authors
Articles in this Issue
Preview
PDF
Cite
Share
Article Category:
Review Article
Published Online:
Dec 31, 2020
Page range:
72 - 78
Received:
Jul 03, 2020
Accepted:
Nov 23, 2020
DOI:
https://doi.org/10.2478/sjph-2021-0011
Keywords
reformulation, intrinsic attributes
,
extrinsic attributes
,
informed conditions
,
blind conditions
,
expected conditions
© 2021 National Institute of Public Health, Slovenia
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Anja Bolha
University of Ljubljana, Biotechnical Faculty
Ljubljana, Slovenia
Urška Blaznik
National Institute of Public Health
Ljubljana, Slovenia
Mojca Korošec
University of Ljubljana, Biotechnical Faculty
Ljubljana, Slovenia