Perception of traditional foods in societies in transition: The maize tortilla in Mexico
Author:
Affiliation:
1. Instituto de Ciencias Agropecuarias y Rurales (ICAR), Universidad Autónoma del Estado de México Toluca de Lerdo Estado de México Mexico
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12635
Reference95 articles.
1. Consumers’ acceptance of innovations in traditional cheese. A comparative study in France and Norway
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4. Understanding consumers' perception of lamb meat using free word association
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