Effects of the degree of processing of insect ingredients in snacks on expected emotional experiences and willingness to eat - Concepedia

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Effects of the degree of processing of insect ingredients in snacks on expected emotional experiences and willingness to eat

222

Citations

53

References

2016

Year

Angelina Gmuer, Jeannette Nuessli Guth, Christina Hartmann, Michael Siegrist

Food Quality and Preference

Food ChoiceEmotional ExperiencesBehavioral SciencesBehavioral Decision MakingConsumer ResearchSensory ScienceSocial SciencesSensometricsInsect IngredientsFood QualityPsychologyFood AuthenticityHealth Sciences

References

	Year	Citations

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