Consumers' convenience orientation towards meal preparation: conceptualization and measurement

ISSN： 0195-6663

Source： Appetite (APPET), Vol.36, Iss.1, 2001-02, pp. : 15-28

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 Conceptualization and Measurement of Cognitive Health Sophistication

By Bodie Graham D. Collins William B. Jensen Jakob D. Davis Lashara A. Guntzviller Lisa M. King Andy J.

Journal of Health Communication, Vol. 18, Iss. 4, 2013-04 ,pp. : 426-441

Taylor & Francis Ltd

Access to resources Recommend Favorite

Consumers' attitudes towards imported food products

By Ringelstein E.B. Juric B. Worsley A.

Food Quality and Preference, Vol. 9, Iss. 6, 1998-11 ,pp. : 431-441

Elsevier

Access to resources Recommend Favorite

Comparison of acceptance of snack chips containing cornmeal, wheat flour and cowpea meal by US and West African consumers

By Ward C.D.W. Resurreccion A.V.A. McWatters K.H.

Food Quality and Preference, Vol. 9, Iss. 5, 1998-09 ,pp. : 327-332

Elsevier

Access to resources Recommend Favorite

Attitudes towards low-allergen food in food allergic consumers

By Miles Susan Bolhaar Suzanne GonzÃŸlez-Mancebo Eloina Hafner Christine Hoffmann-Sommergruber Karin FernÃŸndez-Rivas Montserrat Knulst AndrÃš

Nutrition & Food Science, Vol. 35, Iss. 4, 2005-08 ,pp. : 220-228

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Mineral Migration and Influence of Meal Preparation in Iron Cookware on the Iron Nutritional Status of Vegetarian Students

By Quintaes Késia Diego Amaya-Farfan Jaime Tomazini Fernanda Mariana Morgano Marcelo Antonio Hajisa Niurka Maritza de Almeyda Neto José Trezza

Ecology of Food and Nutrition, Vol. 46, Iss. 2, 2007-03 ,pp. : 125-141

Routledge Ltd

Access to resources Recommend Favorite