| 000 | 01090nam a22002657a 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20250905111929.0 | ||
| 008 | 231010b ||||| |||| 00| 0 eng d | ||
| 040 | _c0 | ||
| 082 | _aDPer 647.95 J826 January-December 2020 v. 23 n. 1-6 | ||
| 100 |
_aSun, Xiaodi. _eauthor. _949588 |
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| 245 |
_aConsumers' perception of reduced calorie meals : _bhow low is "low-calorie"? / _cXiaodi Sun, Carl Behnke, Barbara Almanza, Richard Ghiselli, and Karen Byrd. |
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| 260 |
_aUSA ; _bTaylor & Francis Group , _cNovember-December 2020. |
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| 300 |
_aVolume 23, pages 546-567 : _billustration ; _c26 cm. |
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| 500 | _aJournal of Food Service Business Research, vol. 23, no. 6, pages 546-567, November-December 2020. | ||
| 650 |
_aRestaurants. _949589 |
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| 650 |
_aObesity. _949590 |
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| 650 |
_aFood—Caloric content. _949500 |
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| 700 |
_aSun, Xiaodi. _eauthor. _949588 |
||
| 700 |
_aBehnke, Carl. _eauthor. _949591 |
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| 700 |
_aAlmanza, Barbara. _eauthor. _949592 |
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| 700 |
_aGhiselli, Richard. _eauthor. _949593 |
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| 700 |
_aByrd, Karen. _eauthor. _949594 |
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| 942 |
_2ddc _cPER |
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| 999 |
_c18333 _d18333 |
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