Customers' perception of the attributes of different formats of menu labeling: a comparison between Korea and the U.S.

BACKGROUND/OBJECTIVES: This study compared the perception of customers from Korea and the U.S. on the attributes of different formats of menu labeling The specific objectives were 1) to compare the customers' perceived usefulness, ease-of-understanding, clarity, and attractiveness of different...

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Detalles Bibliográficos
Autores principales: Bosselman, Robert, Choi, Hyung-Min, Lee, Keum Sil, Kim, Eojina, Cha, Jaebin, Jeong, Jin-Yi, Jo, Mina, Ham, Sunny
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Nutrition Society and the Korean Society of Community Nutrition 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7263896/
https://www.ncbi.nlm.nih.gov/pubmed/32528635
http://dx.doi.org/10.4162/nrp.2020.14.3.286

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7263896/
https://www.ncbi.nlm.nih.gov/pubmed/32528635
http://dx.doi.org/10.4162/nrp.2020.14.3.286

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