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Understanding the Terminology for Snack Foods and Their Texture by Consumers in Four Languages: A Qualitative Study
The choice of food products is affected by the combination of food properties, consumer motives, emotions, and context, especially in cross-cultural studies. The designs of cross-cultural studies involve several limitations such as conceptual perception and linguistic and cultural differences in res...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835815/ https://www.ncbi.nlm.nih.gov/pubmed/31614755 http://dx.doi.org/10.3390/foods8100484 |