ROLE OF CONSUMER EXPECTANCIES IN THE ACCEPTANCE OF NOVEL FOODS

被引：98
作者：
CARDELLO, AV
MALLER, O
MASOR, HB
DUBOSE, C
EDELMAN, B
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1985.tb10571.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：1707 / &
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