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A three-factor approach to understanding food quality: the product, the person and the environment

✍ Scribed by Herbert L. Meiselman

Book ID: 111184872
Publisher: John Wiley and Sons
Year: 2003
Weight: 83 KB
Volume: 3
Category: Article
ISSN: 1471-5732
DOI: 10.1111/j.1471-5740.2003.00079.x

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