Stability in consumer responses to familiar and new chocolates during a period of exposure
| dc.contributor.author | Næs, Tormod | |
| dc.contributor.author | Segtnan, Anne | |
| dc.contributor.author | Granli, Britt Signe | |
| dc.contributor.author | Menichelli, Elena | |
| dc.contributor.author | Hersleth, Margrethe | |
| dc.date.accessioned | 2018-02-20T14:35:47Z | |
| dc.date.available | 2018-02-20T14:35:47Z | |
| dc.date.created | 2014-08-11T10:13:30Z | |
| dc.date.issued | 2015 | |
| dc.identifier.citation | Food Quality and Preference. 2015, 39 176-182. | nb_NO |
| dc.identifier.issn | 0950-3293 | |
| dc.identifier.uri | http://hdl.handle.net/11250/2486065 | |
| dc.language.iso | eng | nb_NO |
| dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/deed.no | * |
| dc.title | Stability in consumer responses to familiar and new chocolates during a period of exposure | nb_NO |
| dc.type | Journal article | nb_NO |
| dc.type | Peer reviewed | nb_NO |
| dc.description.version | submittedVersion | |
| dc.source.pagenumber | 176-182 | nb_NO |
| dc.source.volume | 39 | nb_NO |
| dc.source.journal | Food Quality and Preference | nb_NO |
| dc.identifier.doi | 10.1016/j.foodqual.2014.07.015 | |
| dc.identifier.cristin | 1146075 | |
| dc.relation.project | Nofima AS: 201302 | nb_NO |
| dc.relation.project | Norges forskningsråd: 225096 | nb_NO |
| dc.relation.project | Nofima AS: 201308 | nb_NO |
| dc.relation.project | Norges forskningsråd: 225062 | nb_NO |
| cristin.unitcode | 192,12,0,0 | |
| cristin.unitname | Kjemi, bioteknologi og matvitenskap | |
| cristin.ispublished | true | |
| cristin.fulltext | preprint | |
| cristin.qualitycode | 1 |
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