Evoking premiumness: How color-product congruency influences premium evaluations
dc.contributor.author | Lyons, Sarah Joy | |
dc.contributor.author | Wien, Anders Hauge | |
dc.date.accessioned | 2018-01-26T14:10:59Z | |
dc.date.available | 2018-01-26T14:10:59Z | |
dc.date.created | 2017-11-07T12:32:23Z | |
dc.date.issued | 2017 | |
dc.identifier.citation | Food Quality and Preference. 2017, . | nb_NO |
dc.identifier.issn | 0950-3293 | |
dc.identifier.uri | http://hdl.handle.net/11250/2479972 | |
dc.language.iso | eng | nb_NO |
dc.title | Evoking premiumness: How color-product congruency influences premium evaluations | nb_NO |
dc.type | Journal article | nb_NO |
dc.type | Peer reviewed | nb_NO |
dc.description.version | acceptedVersion | |
dc.source.pagenumber | 8 | nb_NO |
dc.source.journal | Food Quality and Preference | nb_NO |
dc.identifier.doi | 10.1016/j.foodqual.2017.10.006 | |
dc.identifier.cristin | 1511782 | |
dc.relation.project | Norges forskningsråd: 233751 | nb_NO |
dc.relation.project | Nofima AS: 10920 | nb_NO |
cristin.unitcode | 7543,2,1,0 | |
cristin.unitname | Forbruker og marked | |
cristin.ispublished | true | |
cristin.fulltext | postprint | |
cristin.qualitycode | 1 |
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