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Index « Titre (en) » - entrée « perceived »
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peppery < perceived < perception  Facettes :

List of bibliographic references

Number of relevant bibliographic references: 7.
Ident.Authors (with country if any)Title
000245 (2016) Wendy V. Parr [Nouvelle-Zélande] ; Dominique Valentin [France] ; Jason Breitmeyer [Nouvelle-Zélande] ; Dominique Peyron [France] ; Philippe Darriet ; Robert Sherlock [Nouvelle-Zélande] ; Brett Robinson [Nouvelle-Zélande] ; Claire Grose [Nouvelle-Zélande] ; Jordi Ballester [France]Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct?
000748 (2013) Wendy V. Parr [Nouvelle-Zélande] ; Jordi Ballester [France] ; Dominique Valentin [France] ; Dominique Peyron ; Rob Sherlock [Nouvelle-Zélande] ; Brett Robinson [Nouvelle-Zélande] ; Jason Breitmeyer [Nouvelle-Zélande] ; Philippe Darriet [France] ; Claire Grose [Nouvelle-Zélande]The nature of perceived minerality in white wine: preliminary sensory data
001020 (2006) Philippe Aurier [France] ; Fatiha Fort [France]The effect of perceived congruity between origin, brand, and product on the purchase intention of a branded product of origin
001151 (2005) J. P. Perrouty [France] ; F. D'Hauteville [France] ; L. Locksin [Australie]The influence of wine attributes on region of origin equity : an analysis of the moderating effect of consumer's perceived expertise
001152 (2005) J. P. Perrouty [France] ; F. D'Hauteville [France] ; L. Locksin [Australie]The influence of wine attributes on region of origin equity : an analysis of the moderating effect of consumer's perceived expertise
001159 (2005) S. Dekhili [France]Product origin as a quality cue and image as perceived by Tunisian and French consumers : the case of olive oil
001160 (2005) S. Dekhili [France]Product origin as a quality cue and image as perceived by Tunisian and French consumers : the case of olive oil

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