20.500.12556/DiRROS-24093 Is a consumer perception of salt modification a sensory or a behavioural phenomenon? insights from a bread study živila sol v živilih kruh sol redukcija soli potrošniki percepcija potrošnikov true false true Angleški jezik Slovenski jezik © 2020 by the authors. Licensee MDPI, Basel, Switzerland. Neznano 2025-11-12 09:40:40 2025-11-17 13:51:03 2025-11-18 03:43:30 0000-00-00 00:00:00 2020 0 0 Soavtorji: Mojca Korošec, Anja Bolha, Igor Pravst, Hristo Hristov; Nasl. z nasl. zaslona; Opis vira z dne 21. 09. 2020; str. 1-24 iss. 9, 1172 Vol. 9 2020 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 2020-01-01 664.41:641.1:613.2:543.92 2304-8158 10.3390/foods9091172 29268739 https://www.mdpi.com/2304-8158/9/9/1172 1 45154f4c-bfa3-11f0-94a7-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=35821 RAZ_Kuhar_Ales_2020.pdf RAZ_Kuhar_Ales_2020.pdf 1 BE6329A0A0A7156FC6A3621CE68C5E73 e639eff0e0c088f0f2edf56ec243c71c518978c9264cc8030c30c3218998dae4 721f4e9d-c3b5-11f0-94a7-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=35928 Inštitut za nutricionistiko 0 0 0