Green, G. P., & Dougherty, M. L. (2009). Localizing linkages for food and tourism as a community development strategy. Journal of Community Development, 39(3), 148-158. Grunert, K. G. (2010). European consumers’ acceptance of functional foods. Annals of The New York Academy of Sciences 1990, 166-173. doi: 10.1111/j.1749-6632.2009.05260.x Hansen, T. (2005). Understanding consumer perception of food quality: the cases of shrimps and cheese. British Food Journal,107(7), 500-525. Hein, K. A., Jaeger, S. R., Carr, B. T., & Delahunty, C. M. (2008).Comparison of five common acceptance and preference methods. Food Quality and Preference, 19, 651-661. Hjalager, A. (2004). What do tourist eat and why? Towards a sociology of gastronomy and tourism. Research Note, Tourism, 52(2), 195-201. Kalvianen, N. (2002). Texture modifications in semisolid and solid foods: Sensory characterization and acceptance in different age groups. EKT series 1313. University of Helsinki, Department of Food Technology. Karen, B., Fjord, T. A., & Grunert, K. G. (2002). Consumer’s food choice and quality perception. Working Paper 77 ISSN 0907-2101. The Aorhos School of Business. King, S. C., Meiselman, H. L., Hottenstein, A. W., Work, T. M., & Cronk, V. (2005).The effects of contextual variables on food acceptability: A confirmatory study. Food Quality and Preference, 18,58-65. Kivela, J. J., & Crotts, J. C. (2005). Gastronomy tourism: A meaningful travel market segment. Journal of Culinary Science and Technology,4(2/3), 39-55. doi: Lusk, J. L. & Coble, K. H. (2005). Risk perception, risk preference, and acceptance of risky food. American Journal Agriculture Economics, 87(2), 393-405.
Green, G. P., & Dougherty, M. L. (2009). Localizing linkages for food and tourism as a community development strategy. Journal of Community Development, 39(3), 148-158. Grunert, K. G. (2010). European consumers’ acceptance of functional foods. Annals of The New York Academy of Sciences 1990, 166-173. doi: 10.1111/j.1749-6632.2009.05260.x Hansen, T. (2005). Understanding consumer perception of food quality: the cases of shrimps and cheese. British Food Journal,107(7), 500-525. Hein, K. A., Jaeger, S. R., Carr, B. T., & Delahunty, C. M. (2008).Comparison of five common acceptance and preference methods. Food Quality and Preference, 19, 651-661. Hjalager, A. (2004). What do tourist eat and why? Towards a sociology of gastronomy and tourism. Research Note, Tourism, 52(2), 195-201. Kalvianen, N. (2002). Texture modifications in semisolid and solid foods: Sensory characterization and acceptance in different age groups. EKT series 1313. University of Helsinki, Department of Food Technology. Karen, B., Fjord, T. A., & Grunert, K. G. (2002). Consumer’s food choice and quality perception. Working Paper 77 ISSN 0907-2101. The Aorhos School of Business. King, S. C., Meiselman, H. L., Hottenstein, A. W., Work, T. M., & Cronk, V. (2005).The effects of contextual variables on food acceptability: A confirmatory study. Food Quality and Preference, 18,58-65. Kivela, J. J., & Crotts, J. C. (2005). Gastronomy tourism: A meaningful travel market segment. Journal of Culinary Science and Technology,4(2/3), 39-55. doi: Lusk, J. L. & Coble, K. H. (2005). Risk perception, risk preference, and acceptance of risky food. American Journal Agriculture Economics, 87(2), 393-405.
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