Please use this identifier to cite or link to this item: https://ruomo.lib.uom.gr/handle/7000/783
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dc.contributor.authorBray, J.-
dc.contributor.authorHartwell, H.-
dc.contributor.authorPrice, S.-
dc.contributor.authorViglia, G.-
dc.contributor.authorKapuściński, G.-
dc.contributor.authorAppleton, K.-
dc.contributor.authorSaulais, L.-
dc.contributor.authorPerez-Cueto, F.-
dc.contributor.authorMavridis, I.-
dc.date.accessioned2020-10-19T07:03:31Z-
dc.date.available2020-10-19T07:03:31Z-
dc.date.issued2019-
dc.identifier10.1108/BFJ-09-2018-0605en_US
dc.identifier.issn0007-070Xen_US
dc.identifier.urihttps://doi.org/10.1108/BFJ-09-2018-0605en_US
dc.identifier.urihttps://ruomo.lib.uom.gr/handle/7000/783-
dc.language.isoenen_US
dc.sourceBritish Food Journalen_US
dc.subjectFRASCATI::Engineering and technology::Electrical engineering, Electronic engineering, Information engineeringen_US
dc.titleFood information presentation: consumer preferences when eating outen_US
dc.contributor.departmentΤμήμα Εφαρμοσμένης Πληροφορικήςen_US
local.identifier.volume121en_US
local.identifier.issue8en_US
local.identifier.firstpage1744en_US
local.identifier.lastpage1762en_US
Appears in Collections:Department of Applied Informatics

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