Data for Food Demand Analysis PDF Download
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Author: Alden Coe Manchester
Publisher:
ISBN:
Category : Food consumption
Languages : en
Pages : 48
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Book Description
Author: Alden Coe Manchester
Publisher:
ISBN:
Category : Food consumption
Languages : en
Pages : 48
Get Book Here
Book Description
Author: Alden C. Manchester
Publisher:
ISBN:
Category : Food consumption forecasting
Languages : en
Pages : 37
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Book Description
Author: David B. Eastwood
Publisher:
ISBN:
Category : Food consumption
Languages : en
Pages : 71
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Book Description
Author:
Publisher:
ISBN:
Category : Demand (Economic theory)
Languages : en
Pages : 20
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Book Description
Author: Oral Capps
Publisher:
ISBN:
Category :
Languages : en
Pages : 13
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Book Description
Author: Robert Raunikar
Publisher: Wiley-Blackwell
ISBN:
Category : Food consumption
Languages : en
Pages : 312
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Book Description
Author: Jean-Paul Chavas
Publisher:
ISBN:
Category :
Languages : en
Pages : 42
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Book Description
Author:
Publisher:
ISBN:
Category : Electronic books
Languages : en
Pages :
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Book Description
Author: Virginia Polytechnic Institute and State University. Department of Agricultural Economics
Publisher:
ISBN:
Category : Food consumption
Languages : en
Pages : 308
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Book Description
Author: W.M.F. Jongen
Publisher: BRILL
ISBN: 9086866662
Category : Juvenile Nonfiction
Languages : en
Pages : 399
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Book Description
This is a fully rewritten and extended version of the successful first edition of a textbook which focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer sciences with technological aspects such as processing, logistics and information technology, and presents an integrated view of how new food product development is to be situated in a chain-oriented approach. Attention is also paid to the impact of changes in the environment of the agri-food system on food innovation, such as the changing consumer, the growing concern about food safety and new insights in human nutrition. Topics covered include changing markets, consumer perception of product quality, quality function deployment, the use of new and improved technology in food production, logistics and information technology, the role of regulation and legislation, quality management and control systems such as HACCP and TQM. The chapters of the first edition have been updated and extended. New chapters have been added, on consumer behaviour, corporate strategy, food safety and nutritional aspects of food innovation. Researchers and professionals in the food industry as well as students of food science, food technology and management will find this publication provides valuable information on the latest developments in the product innovation by agri-food systems.
