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피인용 문헌
- Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food vol.6, pp.12, 2017, https://doi.org/10.3390/foods6120103
- Changes in Consumer Attitudes toward Broad-Based and Environment-Specific Sodium Policies—SummerStyles 2012 and 2015 vol.9, pp.8, 2017, https://doi.org/10.3390/nu9080836
- A proposition-based theorizing approach to hotel cancellation practices research pp.0959-6119, 2018, https://doi.org/10.1108/IJCHM-10-2017-0616
- Management of Sodium-reduced Meals at Worksite Cafeterias: Perceptions, Practices, Barriers, and Needs among Food Service Personnel vol.7, pp.2, 2015, https://doi.org/10.1016/j.phrp.2015.12.011
- Re-patronization at hospital healthy cafeterias: what does it take for the occurrence? vol.121, pp.8, 2015, https://doi.org/10.1108/bfj-01-2019-0044
- ‘Kafeteria Sihat’ initiative in Malaysian public hospitals: Do customers accept it? vol.23, pp.1, 2015, https://doi.org/10.1080/15378020.2019.1679064
- Barriers, Enablers, and Perceptions on Dietary Salt Reduction in the Out-of-Home Sectors: A Scoping Review vol.18, pp.15, 2015, https://doi.org/10.3390/ijerph18158099