Some insights into the development of food and brand familiarity: The case of soy sauce in the Netherlands
| Autor: | Ushiama, Shota, Vingerhoeds, Monique H., Kanemura, Mayuko, Kaneko, Daisuke, De Wijk, Rene A. |
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| Zdroj: | In Food Research International April 2021 142 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect