Author:
West Gale E.,Larue Bruno,Gendron Carole,Scott Shannon L.
Publisher
Springer Science and Business Media LLC
Subject
Economics and Econometrics,Business, Management and Accounting (miscellaneous)
Reference35 articles.
1. Beharrell, B., & Denison, T. (1991). Food choice in a retail environment. British Food Journal, 93(7), 24–30.
2. Bender, A. E. (1981). The appearance and the nutritional value of food products. Journal of Human Nutrition, 35, 215–217.
3. Bowers, J. A., Craig, J., & Williams, J. C. (1989). Sensory characteristics, texture, color and selected nutrient content of veal muscle. Journal of Food Science, 54, 1444–1449.
4. Clydesdale, F. M. (1994). Color as a factor in food choice. Critical Reviews in Food Science and Nutrition, 33, 83–101.
5. Fiddes, N. (1995). The omnivore's paradox. In: D. Marshall (Ed.), Food choice and the consumer, pp. 145–151. New York: Chapman and Hall.
Cited by
15 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献