المؤلفون: Carmela Donato, Simona Romani, Ada Maria Barone

المصدر: Barone, A M, Donato, C & Romani, S 2021, ' Physically processing imperfect produce : The impact of prototypicality ', Journal of Consumer Behaviour, vol. 20, no. 6, pp. 1547-1561 . https://doi.org/10.1002/cb.1966Test

مصطلحات موضوعية: AESTHETICS, INVOLVEMENT, Food security, Variables, PERCEPTIONS, Social Psychology, Mechanism (biology), media_common.quotation_subject, Public policy, PURCHASE INTENTIONS, FOOD SHAPE ABNORMALITY, TOO, Willingness to pay, DESIGN, Sustainability, Imperfect, Business, Product (category theory), Marketing, Applied Psychology, BEHAVIOR, FORM, VEGETABLES, media_common

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41aa06a8d08488681bafef3f462c3127Test

المؤلفون: Barone, Ada Maria, Donato, Carmela, Romani, Simona

المصدر: Barone , A M , Donato , C & Romani , S 2021 , ' Physically processing imperfect produce : The impact of prototypicality ' , Journal of Consumer Behaviour , vol. 20 , no. 6 , pp. 1547-1561 . https://doi.org/10.1002/cb.1966Test

مصطلحات موضوعية: AESTHETICS, BEHAVIOR, DESIGN, FOOD SHAPE ABNORMALITY, FORM, INVOLVEMENT, PERCEPTIONS, PURCHASE INTENTIONS, TOO, VEGETABLES

الإتاحة: https://doi.org/10.1002/cb.1966Test
https://pure.au.dk/portal/da/publications/physically-processing-imperfect-produceTest(43d855c3-d6e0-42dc-a43b-e89f2f49f462).html