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"This book might lead to a better understanding of what is important about foods and of what motivates food choice. The book is of special interest for those who have been frustrated with the polarity of the debate about what is good and bad in food. ... Furthermore, it is a valuable resource for those involved in the communication, teaching and researching of food issues, of consumer and marketing issues, and to students in each of these areas." (AFS – Advances in Food Science, Vol. 25 (2), 2003)
Consumer markets for foods and beverages in developed countries are well supplied and highly fragmented. Yet, the question being asked is how close retailers actually come to fulfilling their customers' requirements. The concept of consumer value is one of the main pillars underpinning the theory of market differentiation. This book takes an interdisciplinary approach to the analysis of satisfaction in relation to the consumption of food, with both food science and consumer science playing central parts. It approaches food quality from both the technical and the consumer satisfaction perspectives, and assesses the roles of management and regulatory tools in delivering food quality for all. Each area is discussed in detail, using the appropriate technical terminology, but keeping the text accessible to readers from both academic traditions, as well as to non-specialist readers.
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- EditorialSpringer
- Año de publicación2003
- ISBN 10 3540439145
- ISBN 13 9783540439141
- EncuadernaciónTapa dura
- Número de páginas356
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FOOD QUALITY AND CONSUMER VALUE:
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Food Quality and Consumer Value: Delivering Food that Satisfies
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Food Quality and Consumer Value : Delivering Food that Satisfies
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Food Quality and Consumer Value
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Descripción Gebunden. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Food choice is the very prototype of a routinised behaviour, but at the same time, potentially highly involving. This volume takes an interdisciplinary approach in order to offer a comprehensive treatment of food quality theory and practiceThe book appr. Nº de ref. del artículo: 4890729
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Food Quality and Consumer Value
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Descripción Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Consumer markets for foods and beverages in developed countries are well supplied and highly fragmented. Yet, the question being asked is how close retailers actually come to fulfilling their customers' requirements. The concept of consumer value is one of the main pillars underpinning the theory of market differentiation. This book takes an interdisciplinary approach to the analysis of satisfaction in relation to the consumption of food, with both food science and consumer science playing central parts. It approaches food quality from both the technical and the consumer satisfaction perspectives, and assesses the roles of management and regulatory tools in delivering food quality for all. Each area is discussed in detail, using the appropriate technical terminology, but keeping the text accessible to readers from both academic traditions, as well as to non-specialist readers. 356 pp. Englisch. Nº de ref. del artículo: 9783540439141
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Food Quality and Consumer Value : Delivering Food that Satisfies
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(2003)
ISBN 10: 3540439145
ISBN 13: 9783540439141
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Descripción Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - Consumer markets for foods and beverages in developed countries are well supplied and highly fragmented. Yet, the question being asked is how close retailers actually come to fulfilling their customers' requirements. The concept of consumer value is one of the main pillars underpinning the theory of market differentiation. This book takes an interdisciplinary approach to the analysis of satisfaction in relation to the consumption of food, with both food science and consumer science playing central parts. It approaches food quality from both the technical and the consumer satisfaction perspectives, and assesses the roles of management and regulatory tools in delivering food quality for all. Each area is discussed in detail, using the appropriate technical terminology, but keeping the text accessible to readers from both academic traditions, as well as to non-specialist readers. Nº de ref. del artículo: 9783540439141
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