The Contribution of Psychological and Sensory Factors to Food Preference Patterns as Measured by the Food Attitudes Survey (FAS)

Author： Raudenbush B.   van der Klaauw N.J.   Frank R.A.  

Publisher： Academic Press

ISSN： 0195-6663

Source： Appetite (APPET), Vol.25, Iss.1, 1995-01, pp. : 1-15

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

The National Health Survey - consumer attitudes to health and food

By Armitstead Allyson  

Nutrition & Food Science, Vol. 98, Iss. 2, 1998-02 ,pp. : 95-98

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

The contribution of sensory liking to overall liking: an analysis of six food categories

By Moskowitz H.R.   Krieger B.  

Food Quality and Preference, Vol. 6, Iss. 2, 1995-01 ,pp. : 83-90

Elsevier

Access to resources Recommend Favorite

A pan EU survey of consumer attitudes to food, nutrition and health: an overview

By Menigault E.   Berson M.   Vieyres P.   Lepoivre B.   Pourcelot D.   Pourcelot L.   Lappalainen R.   Kearney J.   Gibney M.  

Food Quality and Preference, Vol. 9, Iss. 6, 1998-11 ,pp. : 467-478

Elsevier

Access to resources Recommend Favorite

Changes in Food Intake in Response to Stress in Men and Women: Psychological Factors

By Weinstein S.E.   Shide D.J.   Rolls B.J.  

Appetite (APPET), Vol. 28, Iss. 1, 1997-01 ,pp. : 7-18

Academic Press

Access to resources Recommend Favorite

FOOD CONSUMPTION PATTERNS AND SOCIOECONOMIC FACTORS AMONG THE INUIT OF NUNAVIK

By DUHAIME GÉRARD   CHABOT MARCELLE   GAUDREAULT MARCO  

Ecology of Food and Nutrition, Vol. 41, Iss. 2, 2002-01 ,pp. : 91-118

Routledge Ltd

Access to resources Recommend Favorite