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GMM estimation of a structural demand model for yogurt and the effects of the introduction of new brands

Di Giacomo, Marina - In: Empirical economics : a journal of the Institute for … 34 (2008) 3, pp. 537-565

Persistent link: https://www.econbiz.de/10003714284

Development of a new sesame product using QFD and DOE methods : a case study of sesame product in Yazd

Ahmadabadi, Habib Zare; Zamzam, Fatemeh; Meybodi, … - In: Montenegrin journal of economics 14 (2018) 1, pp. 27-44

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Producer-consumer misalignment as a possible cause for new food failure : empirical evidence from Chile

Little, Cedric; Aqueveque, Claudio; Aguilera, José Miguel - In: Journal of international food & agribusiness marketing … 27 (2015) 3, pp. 228-253

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Design Thinking for Food Well-Being : The Art of Designing Innovative Food Experiences

Batat, Wided (ed.) - 2021 - 1st ed. 2021.

Part I- Design Thinking For Food Well-Being: Foundations And Origins -- Chapter 1. From design thinking (DT) to experiential design thinking (EDT): New tool to rethink food innovation for consumer well-being -- Chapter 2. The history of design thinking and its contributions to food experiences...

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Packaging-integrated-products : capturing new opportunities in the front end of product development

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Accelerating New Food Product Design and Development

Beckley, Jacqueline H. - 2017 - 2nd ed

Title Page -- Copyright Page -- Contents -- Contributors -- Preface -- Chapter 1 Introduction -- Why Read a Chapter? Why Read a Part? Why Read the Book? -- Part I Understanding Product Development in Today's Food Industry -- Chapter 2 How did the Food Industry Get (From There) to Here? -- Turn...