CONSUMER ACCEPTABILITY OF VEGETABLE SOUPS
Author:
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2007.00097.x/fullpdf
Reference27 articles.
1. Effect of expectations induced by information on origin and its guarantee on the acceptability of a traditional food: olive oil
2. Consumer attitude towards information on non conventional technology
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