Consumer quality perception in traditional food : Parmigiano Reggiano cheese

Gespeichert in:

Autor*in:	Silvestri, Cecilia - 1982- [verfasserIn] Aquilani, Barbara - 1969- [verfasserIn] Piccarozzi, Michela - 1982- [verfasserIn] Ruggieri, Alessandro [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Übergeordnetes Werk:	Enthalten in: Journal of international food & agribusiness marketing - Philadelphia, Pa. : Routledge, Taylor & Francis Group, 1989, 32(2020), 2, Seite 141-167
Übergeordnetes Werk:	volume:32 ; year:2020 ; number:2 ; pages:141-167

Links:	Link aufrufen Link aufrufen

DOI / URN:	10.1080/08974438.2019.1599754

Katalog-ID:	1727007638

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spelling	10.1080/08974438.2019.1599754 doi (DE-627)1727007638 (DE-599)KXP1727007638 DE-627 ger DE-627 rda eng Silvestri, Cecilia 1982- verfasserin (DE-588)1200684079 (DE-627)1683846338 aut Consumer quality perception in traditional food Parmigiano Reggiano cheese Cecilia Silvestri, Barbara Aquilani, Michela Piccarozzi, and Alessandro Ruggieri 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Aquilani, Barbara 1969- verfasserin (DE-588)1200684141 (DE-627)1683846273 aut Piccarozzi, Michela 1982- verfasserin (DE-588)1200684117 (DE-627)1683846214 aut Ruggieri, Alessandro verfasserin (DE-588)1326328085 (DE-627)1885938896 aut Enthalten in Journal of international food & agribusiness marketing Philadelphia, Pa. : Routledge, Taylor & Francis Group, 1989 32(2020), 2, Seite 141-167 Online-Ressource (DE-627)35598668X (DE-600)2091244-4 (DE-576)284039535 1528-6983 nnns volume:32 year:2020 number:2 pages:141-167 https://www.tandfonline.com/doi/pdf/10.1080/08974438.2019.1599754 Verlag lizenzpflichtig https://doi.org/10.1080/08974438.2019.1599754 Resolving-System lizenzpflichtig GBV_USEFLAG_U GBV_ILN_26 ISIL_DE-206 SYSFLAG_1 GBV_KXP GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_60 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_100 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_285 GBV_ILN_370 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2055 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2111 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4313 GBV_ILN_4393 GBV_ILN_4700 AR 32 2020 2 141-167 26 01 0206 3739325577 x1z 13-08-20 26 00 DE-206 56 Consumer expectations 26 00 DE-206 56 grated Parmigiano Reggiano cheese 26 00 DE-206 56 quality cues and attributes 26 00 DE-206 56 sensory attributes 26 00 DE-206 56 traditional food
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allfieldsGer	10.1080/08974438.2019.1599754 doi (DE-627)1727007638 (DE-599)KXP1727007638 DE-627 ger DE-627 rda eng Silvestri, Cecilia 1982- verfasserin (DE-588)1200684079 (DE-627)1683846338 aut Consumer quality perception in traditional food Parmigiano Reggiano cheese Cecilia Silvestri, Barbara Aquilani, Michela Piccarozzi, and Alessandro Ruggieri 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Aquilani, Barbara 1969- verfasserin (DE-588)1200684141 (DE-627)1683846273 aut Piccarozzi, Michela 1982- verfasserin (DE-588)1200684117 (DE-627)1683846214 aut Ruggieri, Alessandro verfasserin (DE-588)1326328085 (DE-627)1885938896 aut Enthalten in Journal of international food & agribusiness marketing Philadelphia, Pa. : Routledge, Taylor & Francis Group, 1989 32(2020), 2, Seite 141-167 Online-Ressource (DE-627)35598668X (DE-600)2091244-4 (DE-576)284039535 1528-6983 nnns volume:32 year:2020 number:2 pages:141-167 https://www.tandfonline.com/doi/pdf/10.1080/08974438.2019.1599754 Verlag lizenzpflichtig https://doi.org/10.1080/08974438.2019.1599754 Resolving-System lizenzpflichtig GBV_USEFLAG_U GBV_ILN_26 ISIL_DE-206 SYSFLAG_1 GBV_KXP GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_60 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_100 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_285 GBV_ILN_370 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2055 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2111 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4313 GBV_ILN_4393 GBV_ILN_4700 AR 32 2020 2 141-167 26 01 0206 3739325577 x1z 13-08-20 26 00 DE-206 56 Consumer expectations 26 00 DE-206 56 grated Parmigiano Reggiano cheese 26 00 DE-206 56 quality cues and attributes 26 00 DE-206 56 sensory attributes 26 00 DE-206 56 traditional food
allfieldsSound	10.1080/08974438.2019.1599754 doi (DE-627)1727007638 (DE-599)KXP1727007638 DE-627 ger DE-627 rda eng Silvestri, Cecilia 1982- verfasserin (DE-588)1200684079 (DE-627)1683846338 aut Consumer quality perception in traditional food Parmigiano Reggiano cheese Cecilia Silvestri, Barbara Aquilani, Michela Piccarozzi, and Alessandro Ruggieri 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Aquilani, Barbara 1969- verfasserin (DE-588)1200684141 (DE-627)1683846273 aut Piccarozzi, Michela 1982- verfasserin (DE-588)1200684117 (DE-627)1683846214 aut Ruggieri, Alessandro verfasserin (DE-588)1326328085 (DE-627)1885938896 aut Enthalten in Journal of international food & agribusiness marketing Philadelphia, Pa. : Routledge, Taylor & Francis Group, 1989 32(2020), 2, Seite 141-167 Online-Ressource (DE-627)35598668X (DE-600)2091244-4 (DE-576)284039535 1528-6983 nnns volume:32 year:2020 number:2 pages:141-167 https://www.tandfonline.com/doi/pdf/10.1080/08974438.2019.1599754 Verlag lizenzpflichtig https://doi.org/10.1080/08974438.2019.1599754 Resolving-System lizenzpflichtig GBV_USEFLAG_U GBV_ILN_26 ISIL_DE-206 SYSFLAG_1 GBV_KXP GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_60 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_100 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_285 GBV_ILN_370 GBV_ILN_647 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2055 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2111 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4313 GBV_ILN_4393 GBV_ILN_4700 AR 32 2020 2 141-167 26 01 0206 3739325577 x1z 13-08-20 26 00 DE-206 56 Consumer expectations 26 00 DE-206 56 grated Parmigiano Reggiano cheese 26 00 DE-206 56 quality cues and attributes 26 00 DE-206 56 sensory attributes 26 00 DE-206 56 traditional food
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title_full	Consumer quality perception in traditional food Parmigiano Reggiano cheese Cecilia Silvestri, Barbara Aquilani, Michela Piccarozzi, and Alessandro Ruggieri
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title_short	Consumer quality perception in traditional food
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Consumer quality perception in traditional food : Parmigiano Reggiano cheese

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