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Understanding consumers' food experience through measurement of explicit and implicit responses

Sofie Lagast UGent (2017)
Please use this url to cite or link to this publication:
author
promoter
UGent, UGent and UGent
organization
alternative title
Inzicht in de smaakbeleving van consumenten door het meten van expliciete en impliciete responsen
year
type
dissertation
publication status
published
subject
keyword
Consumers' food experience, explicit, implicit
pages
XVIII, 217 pages
publisher
Ghent University. Faculty of Bioscience Engineering
place of publication
Ghent, Belgium
defense location
Gent : Campus Coupure (lokaal A0.030)
defense date
2017-12-18 17:00
ISBN
9789463570633
language
English
UGent publication?
yes
classification
D1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8541850
handle
http://hdl.handle.net/1854/LU-8541850
date created
2017-12-14 12:56:12
date last changed
2017-12-15 07:24:48
@phdthesis{8541850,
  author       = {Lagast, Sofie},
  isbn         = {9789463570633},
  keyword      = {Consumers' food experience,explicit,implicit},
  language     = {eng},
  pages        = {XVIII, 217},
  publisher    = {Ghent University. Faculty of Bioscience Engineering},
  school       = {Ghent University},
  title        = {Understanding consumers' food experience through measurement of explicit and implicit responses},
  year         = {2017},
}

Chicago
Lagast, Sofie. 2017. “Understanding Consumers’ Food Experience Through Measurement of Explicit and Implicit Responses”. Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
APA
Lagast, S. (2017). Understanding consumers’ food experience through measurement of explicit and implicit responses. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
Vancouver
1.
Lagast S. Understanding consumers’ food experience through measurement of explicit and implicit responses. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2017.
MLA
Lagast, Sofie. “Understanding Consumers’ Food Experience Through Measurement of Explicit and Implicit Responses.” 2017 : n. pag. Print.