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Innovation in traditional food products: Does it make sense?
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European consumers' definition and perception of traditional foods
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Innovations in traditional foods: impact on perceived traditional character and consumer acceptance
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Cross-cultural conceptualization of the words Traditional and Innovation in a food context by means of sorting task and hedonic evaluation
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Consumers' awareness and attitudinal determinants of European Union quality label use on traditional foods
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La innovación en los alimentos tradicionales desde la perspectiva europea
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General image and attribute perceptions of traditional food in six European countries
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Consumers' acceptance of innovations in dry-cured ham: impact of reduced salt content, prolonged aging time and new origin
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Perception of traditional food products in six European regions using free word association
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Profiling European traditional food consumers