HIGHLIGHTS
- who: Allison L. Brown and collaborators from the Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, United have published the article: Understanding American premium chocolate consumer perception of craft chocolate and desirable product attributes using focus groups and projective mapping, in the Journal: PLOS ONE of April/27,/2020
- what: The authors propose a Desirable Chocolate Attribute Concept Map to explain the findings . The authors had the following research objectives: 1. One of the main reasons consumers cited as a motivator for purchasing chocolate with sustainability certifications was guilt reduction by making . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.