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Autor:
Swaroop V. Kher, Lynn J. Frewer, Janneke De Jonge, Meike Wentholt, Olivia Howell Davies, Niels B. Lucas Luijckx, Hilde J. Cnossen
Publikováno v:
British Food Journal, 2010, Vol. 112, Issue 3, pp. 261-274.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/00070701011029138