The influence of test situation and satisfaction with preparation on evaluation and intention to consume a new seafood product

Autor:	Heide, Morten, Ottar Olsen, Svein, Calvo Dopico, Domingo
Zdroj:	British Food Journal, 2010, Vol. 112, Issue 7, pp. 763-774.
Databáze:	Emerald Insight
Externí odkaz:	http://www.emeraldinsight.com/doi/10.1108/00070701011058280 Zobrazit plný text záznamu