Work

Consumer Attitudes and Preferences toward Cross-Cultural Ready-To-Eat (RTE) Food

Year: 2017

Type: article

Study design: Observational Study

Source: Journal of Food Products Marketing

DOI: 10.1080/10454446.2016.1266544

Authors: Supimmas Thienhirun, Sulin Chung

Institution: Tokyo Institute of Technology

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2583685854

FWCI: 2.966

Cites: 48

Cited by: 45

Related to: 10