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Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

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Consumers’ categorization of food ingredients : Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping. / Aschemann-Witzel, Jessica; Varela, Paula ; Peschel, Anne Odile.

In: Food Quality and Preference, Vol. 71, 2019, p. 117-128.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

Harvard

Aschemann-Witzel, J, Varela, P & Peschel, AO 2019, 'Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping', Food Quality and Preference, vol. 71, pp. 117-128. <https://www.sciencedirect.com/science/article/pii/S0950329318300405>

APA

Aschemann-Witzel, J., Varela, P., & Peschel, A. O. (2019). Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping. Food Quality and Preference, 71, 117-128. https://www.sciencedirect.com/science/article/pii/S0950329318300405

CBE

Aschemann-Witzel J, Varela P, Peschel AO. 2019. Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping. Food Quality and Preference. 71:117-128.

MLA

Aschemann-Witzel, Jessica, Paula Varela, and Anne Odile Peschel. "Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping". Food Quality and Preference. 2019, 71. 117-128.

Vancouver

Aschemann-Witzel J, Varela P, Peschel AO. Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping. Food Quality and Preference. 2019;71:117-128.

Author

Aschemann-Witzel, Jessica ; Varela, Paula ; Peschel, Anne Odile. / Consumers’ categorization of food ingredients : Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping. In: Food Quality and Preference. 2019 ; Vol. 71. pp. 117-128.

Bibtex

@article{a7e2d6ca7aeb422dbf246613238a1df0,
title = "Consumers{\textquoteright} categorization of food ingredients: Do consumers perceive them as {\textquoteleft}clean label{\textquoteright} producers expect? An exploration with projective mapping",
author = "Jessica Aschemann-Witzel and Paula Varela and Peschel, {Anne Odile}",
year = "2019",
language = "English",
volume = "71",
pages = "117--128",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Consumers’ categorization of food ingredients

T2 - Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping

AU - Aschemann-Witzel, Jessica

AU - Varela, Paula

AU - Peschel, Anne Odile

PY - 2019

Y1 - 2019

M3 - Journal article

VL - 71

SP - 117

EP - 128

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

ER -