Interactions of fast‐moving consumer goods in cooking: Insights from a quantitative ethnographic study-Reference-Cited by-同舟云学术

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Interactions of fast‐moving consumer goods in cooking: Insights from a quantitative ethnographic study

Published:2022-12-26 Issue:4 Volume:36 Page:265-279
ISSN:0894-3214
Container-title:Packaging Technology and Science
language:en
Short-container-title:Packag Technol Sci

Author:

Berumen Gustavo¹²^ORCID,Fischer Joel¹,Baumers Martin³

Affiliation:

1. Mixed Reality Lab, School of Computer Science University of Nottingham Nottingham UK

2. Horizon CDT, School of Computer Science University of Nottingham Nottingham UK

3. Additive Manufacturing, Faculty of Engineering University of Nottingham Nottingham UK

Funder

UK Research and Innovation

Publisher

Wiley

Subject

Mechanical Engineering,General Materials Science,General Chemistry

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/pts.2710

Reference92 articles.

1. U.S. Bureau of Labor Statistics.Consumer expenditure in 2018.U.S. Bureau of Labor Statistics;2020:1–41. Accessed September 18 2020.https://www.bls.gov/opub/reports/consumer‐expenditures/2018/pdf/home.pdf

2. Psychosocial Benefits of Cooking Interventions: A Systematic Review

3. Domestic food and sustainable design

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