Our interaction with food ‐ a three‐tiered approach to understand why and how we come to like the foods we do
Aktivitet: Tale eller præsentation - typer › Foredrag og mundtlige bidrag
1 - 3 ud af 3Pr. side: 500
- 2020
- Udgivet
Indonesian millennial consumers’ perception of tempe – And how it is affected by product information and consumer psychographic traits
Fibri, D. L. N. & Frøst, Michael Bom, 2020, I: Food Quality and Preference. 80, 12 s., 103798.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- 2018
- Udgivet
Consumer perception of traditional Indonesian foods: case studies using tempe in different contexts
Fibri, D. L. N., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- 2017
- Udgivet
On Eating Insects: Essays, Stories and Recipes
Evans, J. D., Flore, R. & Frøst, Michael Bom, 2017, London: Phaidon Press. 336 s.Publikation: Bog/antologi/afhandling/rapport › Bog › Forskning › fagfællebedømt
ID: 237709245