Zachowania konsumentów w zakresie racjonalnego wykorzystania żywności – badania wstępne

The aim of the study was to evaluate the practice of women on the rational use of food in households and to assess awareness of the impact culinary behavior vitamins in foods. Preliminary studies were conducted among 100 households. It was found that women prefer fresh raw materials, but the majority of respondents do not wash them before peeling and kept too long in the water after peeling. The usual way of cooking vegetables and potatoes is to start from the cold water, which causes a significant loss of vitamin C.


Variant title:
CONSUMER BEHAVIORS IN THE FIELD OF RATIONAL USE OF FOOD – PRELIMINARY STUDIES
Issue Date:
2015-12
Publication Type:
Journal Article
PURL Identifier:
http://purl.umn.edu/233492
Published in:
Number 6
Roczniki (Annals)
2015




 Record created 2017-04-01, last modified 2017-08-29

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