Culinary choices: A sociopsychological perspective based on the concept of Distance to the Object - Université Paris 8 Vincennes - Saint-Denis Access content directly
Journal Articles Food Quality and Preference Year : 2016
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hal-04016690 , version 1 (06-03-2023)

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Isabel Urdapilleta, Lionel Dany, Julie Boussoco, Camille Schwartz, Agnès Giboreau. Culinary choices: A sociopsychological perspective based on the concept of Distance to the Object. Food Quality and Preference, 2016, 48, pp.50-58. ⟨10.1016/j.foodqual.2015.08.007⟩. ⟨hal-04016690⟩
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