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  3. Vol. 10 No. 2 (2022): Volum 10 -2

Vol. 10 No. 2 (2022): Volum 10 -2

Published: 2022-05-30

Full Issue

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Research Articles

  • Profiling Tunisian olive oil Consumers based on the Environmental Sustainability value perception Profiling Tunisian olive oil Consumers based on the Environmental Sustainability value perception
    Emna Ouertani
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  • Deciphering consumer purchase intention towards red palm oil as functional food: evidence from Malaysia
    Pei-Ting Tai, Yen-Nee Goh, Mao-Seng Ting
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  • The effect of transglutaminase on physicochemical, microstructural, and organoleptic properties of low fat karish cheese
    Alzahraa Darwish
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  • Comparative study of white LED light and dark condition in domestic refrigerator on reducing postharvest strawberries waste south Brazil
    Tuany Gabriela Hoffmann, Sarah Finardi, Julia Tomazoni de Oliveira, Eduarda Mueller, Sávio Leandro Bertoli , Carolina Krebs de Souza
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  • Valuing environmentally sustainable agriculture? Food and water concerns, production literacy, and consumption behaviours in rural-regional Australia
    Dr. Andrea Crampton, Dr. Angela T. Ragusa
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