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Tasteful Brands: Products of Brands Perceived to be Warm and Competent Taste Subjectively Better
Using survey and experimental data, the present research examines the effect of brand perception on experienced taste. The content of brand perception can be organized along the two social perception dimensions of warmth and competence. We use these two dimensions to systematically investigate the i...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Ubiquity Press
2015
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5854221/ https://www.ncbi.nlm.nih.gov/pubmed/30479416 http://dx.doi.org/10.5334/pb.bf |