Sensory perception and understanding of food uniqueness: From the traditional to the novel-Reference-Cited by-同舟云学术

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Sensory perception and understanding of food uniqueness: From the traditional to the novel

Published:2013-01 Issue:1 Volume:50 Page:176-188
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Favalli Sara,Skov Thomas,Byrne Derek V.

Funder

University of Copenhagen, Faculty of Science PhD fund

The Danish Food Industry Agency — The Ministry of Food, Agriculture and Fisheries through the project “Local foods in Denmark”

Publisher

Elsevier BV

Subject

Food Science

Reference69 articles.

1. The interactive effect of cultural symbols and human values on taste evaluation;Allen;Journal of Consumer Research,2008

2. General image and attribute perceptions of traditional food in six European countries;Almli;Food Quality and Preference,2011

3. The local and the global: Exploring traits of homogeneity and heterogeneity in European food cultures;Askegaard;International Business Review,1998

4. Determinants of product and process innovation in small food manufacturing firms;Avermaete;Trends in Food Science & Technology,2004

5. European diets vs traditional foods;Behar;Food Policy,1976

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