The influence of test situation and satisfaction with preparation on evaluation and intention to consume a new seafood product

Author: Heide Morten   Olsen Svein Ottar   Dopico Domingo Calvo  

Publisher: Emerald Group Publishing Ltd

ISSN: 0007-070X

Source: British Food Journal, Vol.112, Iss.7, 2010-01, pp. : 763-774

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