Explaining intention to consume a new fish product : A cross-generational and cross-cultural comparison
- Author
- OLSEN, Svein Ottar1 ; HEIDE, Morten2 ; DOPICO, Domingo Calvo3 ; TOFTEN, Kjell2 4
[1] Department of Social Science and Marketing, The Norwegian College of Fishery Science, University of Tromsø, 9037 Tromsø, Norway
[2] Norwegian Institute of Fishery and Aquaculture Research, P.O. Box 6122, 9291 Tromsø, Norway
[3] University of A Coruña, Faculty of Economics, Campus Elviña, s/n, P.O. Box 15071, A Coruña, Spain
[4] The Norwegian College of Fishery Science, University of Tromsø, P.O. Box 6122, 9291 Tromsø, Norway - Source
Food quality and preference. 2008, Vol 19, Num 7, pp 618-627, 10 p ; ref : 1 p.1/4
- ISSN
- 0950-3293
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Cross-cultural Fish New product evaluation Theory of planned behaviour
- Keyword (fr)
- Evaluation Produit nouveau Produit à base de poisson
- Keyword (en)
- Evaluation New product Fish product
- Keyword (es)
- Evaluación Producto nuevo Producto a base de pescado
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20599704
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodqual.2008.04.007 
https://dx.doi.org/10.1016/j.foodqual.2008.04.007
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