FOOD PREFERENCES - THEIR CONCEPTUALIZATION AND RELATIONSHIP TO CONSUMPTION

被引：101

作者：

RANDALL, E ^{[1
]}

SANJUR, D ^{[1
]}

机构：

[1] CORNELL UNIV,DIV NUTR SCI,ITHACA,NY 14853

来源：

关键词：

D O I：

10.1080/03670244.1981.9990671

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：151 / 161

页数：11

共 13 条

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BENDER, AE .

[2]

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[3]

Church CF, 1970, FOOD VALUES PORTIONS

[4]

DICKINS D, 1965, J HOME ECON, V57, P427

EINSTEIN, MA ;

HORNSTEIN, I .

[6] CONCEPTUAL-MODEL OF DIET SELECTION AS AN ECOSYSTEM PROCESS [J].

ELLIS, JE ;

WIENS, JA ;

RODELL, CF ;

ANWAY, JC .

[7]

HALL I. S., 1939, Journal of the American Dietetic Association, V15, P540

[8]

HOSKINS M, 1976, NEW MEXICO AGR EXPT, V640

[9]

KAMENETSKY J, 1958, 9 FOOD CONT I ACT RE, P295

[10]

Peryam D. R., 1960, FOOD PREFERENCES MEN