01334nam0M2200397--I450-99000243027020331620050609134515.088-348-3243-42004-438000243027USA01000243027(ALEPH)000243027USA0100024302720050609d2003----||itac50 baitaIT||||||||001yySciopero e servizi pubblici essenziali nel processo d'integrazione europeauno studio di diritto comparato e comunitarioGiovanni Orlandinicon prefazione di Lord WedderburnTorinoGiappichellicopyr. 2003XVI, 401 p.24 cm.Diritto del lavoro212001Diritto del lavoro212001001-------2001Lavoratori dei servizi pubbliciScioperoDiritto comparato344.4501892813636ORLANDINI,Giovanni280195WEDDERBURN OF CHARLTON,Kenneth WilliamITICCUISBD20050306990002430270203316COLL VI g 214840 DIRCEBKDIRCEDIRCE9020050609USA011345Sciopero e servizi pubblici essenziali nel processo d'integrazione europea279955UNISA04848nam 2201333z- 450 991055737170332120220111(CKB)5400000000042174(oapen)https://directory.doabooks.org/handle/20.500.12854/76595(oapen)doab76595(EXLCZ)99540000000004217420202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierFood, Health and Safety in Cross Cultural Consumer ContextsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (263 p.)3-0365-1340-X 3-0365-1339-6 The concept of cross-cultural perspectives in research in food is important in general and particularly so in relation to human perception in food and health. Food concepts are very different across different jurisdictions. Different markets and cultures have varying perspectives on what is considered a palatable, acceptable, or useful food or food product; in simple terms, one size does not at all in the majority of cases. Specific markets thus need targeted food design, to be successful from a myriad of perspectives. In this Special Issue anthology "Food, Health and Safety in Cross-Cultural Consumer Contexts", we bring together articles that show the wide range of studies from fundamental to market applicability currently in focus in sensory and consumer science in food, health, and safety cross-cultural contexts. From the included perspectives, it is abundantly clear that there is a need for much knowledge related to future food design linked to cross-cultural contexts and that this will continue to be critical to the success of food transfer in global food markets.Biology, life sciencesbicsscFood & societybicsscResearch & information: generalbicsscage differencesAlbanian consumersbasic tastesbeefbootstrappingBrazilbutter preferencecertification markCheck-All-That-ApplychinaChinacircular economycoffeeconsumerconsumer behaviorconsumer likingconsumer preferenceconsumer surveyconsumerscross cultural studycross-culturalcross-cultural consumer differencescross-culturecultural consumer contextdairyDenmarkdietenvironmental concernFinlandfood handlingfood hygienefood innovation adoptionfood qualityfood rewardfood safetyfood securityfood service industryfruit chipsgender differenceshealthhealth consciousnesshealthy food consumptionhedonic based projective mappinghedonic transferhierarchical clusteringindividual differencesinformation behaviorKosovar consumerslikingmarketingmeat substitutemeathybridmicrobiological riskmodel matrixn/aoat productsoptimistic biasorganic foods consumerismPGI statusplant-based proteinspost-ingestive food pleasurepost-ingestive sensationpurchase intentionquestionnaireriskrisk perceptionsafety foodsatisfactionsensorysensory attributessocial trusttaste mixturestaste primariestaste-taste interactionstemperaturetraceability systemvolatilesWaterford BlaaWestern Balkan countriesBiology, life sciencesFood & societyResearch & information: generalByrne Derek Vedt1296148Byrne Derek VothBOOK9910557371703321Food, Health and Safety in Cross Cultural Consumer Contexts3030551UNINA