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1 Ergebnisse
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Using Sensory Cues to Optimise the Satiety Value of a Reduc..:
Tang, Claudia
;
McCrickerd, K
;
Tay, P
.
https://eprints.bournemouth.ac.uk/35322/1/Using_Sensory_Cues_to_Optimise_the_Satiety_Value_o.pdf. , 2020
Link:
http://eprints.bournemouth.ac.uk/35322/
RT Journal T1 <Title>Using Sensory Cues to Optimise the Satiety Value of a Reduced-Calorie Product Labelled 'Healthier Choice'</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftunivbournem:oai:eprints.bournemouth.ac.uk:35322&Exemplar=1&LAN=DE A1 Tang, Claudia A1 McCrickerd, K A1 Tay, P A1 Forde, C YR 2020 JF https://eprints.bournemouth.ac.uk/35322/1/Using_Sensory_Cues_to_Optimise_the_Satiety_Value_o.pdf LK http://eprints.bournemouth.ac.uk/35322/ DO http://eprints.bournemouth.ac.uk/35322/ SF ELIB - SuUB Bremen
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