Items where Author is "Spers, E.E."
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Article
Lucchese-Cheung, T., de Aguiar, L., Lima, L.C., Spers, E.E., Quevedo-Silva, F., Alves, F. and Giolo de Almeida, R. (2022) Brazilian carbon neutral beef as an innovative product: consumption perspectives based on intentions’ framework. Journal of Food Products Marketing.
Lucchese-Cheung, T., de Aguiar, L., Spers, E.E. and Maluf de Lima, L. (2020) Brazilians’ sensorial perceptions for novel food – cookies with insect protein. Journal of Insects as Food and Feed.