The impact of illuminance level, correlated colour temperature and viewing background on the purchase intention for bread and cakes

Author:

Chen Wei,Wu Xinwei,Liu Zhenyi,Liu Ying,Liu Qiang,Pointer Michael R.,Liang Jinxing,Khanh Tran Quoc

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference54 articles.

1. Colors in marketing: A study of color associations and context (in) dependence;Amsteus;International Journal of Business and Social Science,2015

2. Effect of illumination source on the appearance of fresh meat cuts;Barbut;Meat Science,2001

3. Display light and acceptability of green, red and yellow peppers;Barbut;Journal of Food Processing and Preservation,2003

4. Effect of three commercial light sources on acceptability of salmon, snapper and sea bass fillets;Barbut;Aquaculture,2004

5. Light, Color & Environment;Birren,1988

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