nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A model for overall description of food quality
|
Molnár, P.J. |
|
1995 |
6 |
3 |
p. 185-190 6 p. |
artikel |
2 |
Designation of origin: Quality and specification
|
Bertozzi, Leo |
|
1995 |
6 |
3 |
p. 143-147 5 p. |
artikel |
3 |
Dimensions of sensory quality: A critique
|
Lawless, Harry |
|
1995 |
6 |
3 |
p. 191-199 9 p. |
artikel |
4 |
Food quality: A means-end perspective
|
Grunert, Klaus G. |
|
1995 |
6 |
3 |
p. 171-176 6 p. |
artikel |
5 |
Food quality: Conceptual and sensory aspects
|
Moskowitz, Howard R. |
|
1995 |
6 |
3 |
p. 157-162 6 p. |
artikel |
6 |
Food quality: Relativity, context and consumer expectations
|
Cardello, Armand V. |
|
1995 |
6 |
3 |
p. 163-170 8 p. |
artikel |
7 |
Perceived quality: A market driven and consumer oriented approach
|
Oude Ophuis, Peter A.M. |
|
1995 |
6 |
3 |
p. 177-183 7 p. |
artikel |
8 |
Quality as influenced by color
|
Francis, F.J. |
|
1995 |
6 |
3 |
p. 149-155 7 p. |
artikel |
9 |
Quality assessment in a regulatory environment
|
York, Roberta K. |
|
1995 |
6 |
3 |
p. 137-141 5 p. |
artikel |
10 |
Quality: Introduction to the special issue
|
Meiselman, Herbert L. |
|
1995 |
6 |
3 |
p. 135-136 2 p. |
artikel |
11 |
The cognitive basis of quality
|
Booth, D.A. |
|
1995 |
6 |
3 |
p. 201-207 7 p. |
artikel |
12 |
‘The quality experience’ in the food service industry
|
Pierson, Barry J. |
|
1995 |
6 |
3 |
p. 209-213 5 p. |
artikel |