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 - typerForedrag og mundtlige bidrag

  1. 2020
  2. 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 tidsskriftTidsskriftartikelForskningfagfællebedømt

  3. 2018
  4. 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/rapportPh.d.-afhandlingForskning

  5. 2017
  6. 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/rapportBogForskningfagfællebedømt

ID: 237709245