Guinard, Jean-Xavier <br/><br/>
Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced.  [electronic resource] 

 -  Appetite  10 2016 
 - 449-59 p.  digital 
<br/><br/> Publication Type: Journal Article; Randomized Controlled Trial; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1095-8304 
<br/><br/><label>Standard No.: </label>10.1016/j.appet.2016.06.018  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adolescent<br/>Adult<br/>Agaricales<br/>Animals<br/>Cattle<br/>Consumer Behavior<br/>Diet, Sodium-Restricted<br/>Female<br/>Food Handling<br/>Food Preferences<br/>Humans<br/>Male<br/>Middle Aged<br/>Red Meat<br/>Sodium Chloride, Dietary--administration & dosage<br/>Taste<br/>Young Adult