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Innovations in traditional foods: impact on perceived traditional character and consumer acceptance

(2013) FOOD RESEARCH INTERNATIONAL. 54(2). p.1828-1835
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Keywords
Innovation, PRODUCT DEVELOPMENT, PERCEPTIONS, INFORMATION, COUNTRIES, Traditional food, Europe, Consumer, Acceptance

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Citation

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MLA
Vanhonacker, Filiep, Bianka Kühne, Xavier Gellynck, et al. “Innovations in Traditional Foods: Impact on Perceived Traditional Character and Consumer Acceptance.” FOOD RESEARCH INTERNATIONAL 54.2 (2013): 1828–1835. Print.
APA
Vanhonacker, F., Kühne, B., Gellynck, X., Guerrero, L., Hersleth, M., & Verbeke, W. (2013). Innovations in traditional foods: impact on perceived traditional character and consumer acceptance. FOOD RESEARCH INTERNATIONAL, 54(2), 1828–1835.
Chicago author-date
Vanhonacker, Filiep, Bianka Kühne, Xavier Gellynck, Luis Guerrero, Margrethe Hersleth, and Wim Verbeke. 2013. “Innovations in Traditional Foods: Impact on Perceived Traditional Character and Consumer Acceptance.” Food Research International 54 (2): 1828–1835.
Chicago author-date (all authors)
Vanhonacker, Filiep, Bianka Kühne, Xavier Gellynck, Luis Guerrero, Margrethe Hersleth, and Wim Verbeke. 2013. “Innovations in Traditional Foods: Impact on Perceived Traditional Character and Consumer Acceptance.” Food Research International 54 (2): 1828–1835.
Vancouver
1.
Vanhonacker F, Kühne B, Gellynck X, Guerrero L, Hersleth M, Verbeke W. Innovations in traditional foods: impact on perceived traditional character and consumer acceptance. FOOD RESEARCH INTERNATIONAL. 2013;54(2):1828–35.
IEEE
[1]
F. Vanhonacker, B. Kühne, X. Gellynck, L. Guerrero, M. Hersleth, and W. Verbeke, “Innovations in traditional foods: impact on perceived traditional character and consumer acceptance,” FOOD RESEARCH INTERNATIONAL, vol. 54, no. 2, pp. 1828–1835, 2013.
@article{4289501,
  author       = {Vanhonacker, Filiep and Kühne, Bianka and Gellynck, Xavier and Guerrero, Luis and Hersleth, Margrethe and Verbeke, Wim},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  keywords     = {Innovation,PRODUCT DEVELOPMENT,PERCEPTIONS,INFORMATION,COUNTRIES,Traditional food,Europe,Consumer,Acceptance},
  language     = {eng},
  number       = {2},
  pages        = {1828--1835},
  title        = {Innovations in traditional foods: impact on perceived traditional character and consumer acceptance},
  url          = {http://dx.doi.org/10.1016/j.foodres.2013.10.027},
  volume       = {54},
  year         = {2013},
}

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