The effects of name and recipe on the perceived ethnicity and acceptability of selected Italian foods by british subjects
- Author
- MEISELMAN, H. L; BELL, R
U.S. Army natick res., development eng. cent., Natick MA 01760-5020, United States - Source
Food quality and preference. 1991, Vol 3, Num 4, pp 209-214 ; ref : 15 ref
- ISSN
- 0950-3293
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aliment Comportement alimentaire Homme Perception Préférence alimentaire Aliment italien Grande Bretagne Europe Royaume Uni
- Keyword (en)
- Food Feeding behavior Human Perception Feeding preference Great Britain Europe United Kingdom
- Keyword (es)
- Alimento Conducta alimenticia Hombre Percepción Preferencia alimentaria Gran Bretaña Europa Reino Unido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A26 Psychology. Psychophysiology / 002A26M Social psychology / 002A26M03 Behavior. Attitude
- Discipline
- Psychology. Ethology
- Origin
- Inist-CNRS
- Database
- FRANCIS ; PASCAL
- INIST identifier
- 3801012
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
10.1016/0950-3293(91)90035-D 
https://dx.doi.org/10.1016/0950-3293(91)90035-D
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