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Methods in consumer research /

Methods for Consumer Research, Volume One: New Approaches to Classic Methods brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in the classical methods of consumer science. The book touches on the latest developm...

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Bibliografiska uppgifter
Övriga upphovsmän: Ares, Gaston, Varela, Paula
Materialtyp: Printed Book
Publicerad: UK Elsevier, Wood Head Publishing 2018
Serie:Woodhead Publishing Series in Food Science, Technology and Nutrition
Ämnen:
LEADER 01568cam a22002657i 4500
020 |a 9780081020890 (hbk. ; 
020 |a 0081020899 (hbk. ; 
020 |a 9780081017432 (hbk. ; 
020 |a 008101743X (hbk. ; 
082 |a 658.834  |b ARE.M.2 
245 0 0 |a Methods in consumer research / 
260 |a UK  |b Elsevier, Wood Head Publishing   |c 2018 
300 |a volumes :  |b illustrations (some colors) ; 
490 0 |a Woodhead Publishing Series in Food Science, Technology and Nutrition 
505 0 |a Volume 1. New Approaches to classic methods -- volume 2. Alternative approaches and special applications. 
520 |a Methods for Consumer Research, Volume One: New Approaches to Classic Methods brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in the classical methods of consumer science. The book touches on the latest developments in qualitative techniques, including coverage of both focus groups and social media, while also focusing on liking, a fundamental principle of consumer science, consumer segmentation, and the influence of extrinsic product characteristics, such as packaging and presentation on consumer liking. 
650 0 |a Consumers 
650 0 |a Consumer behavior. 
650 7 |a Consumer behavior. 
650 7 |a Consumers 
700 1 |a Ares, Gaston, 
700 1 |a Varela, Paula, 
942 |c BK 
999 |c 24229  |d 24229 
952 |0 0  |1 0  |4 0  |6 658_834000000000000_ARE_M_2  |7 0  |9 26648  |a CAMPUS  |b CAMPUS  |d 2019-04-20  |l 0  |o 658.834 ARE.M.2  |p 28270  |r 2019-04-20  |w 2019-04-20  |y BK