Open AccessEffects of non-sensory cues on perceived quality: the case of low-alcohol wine
Author(s) -
Josselin Masson,
Philippe Aurier,
François d’Hauteville,
European School of Management
Publication year - 2007
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - wine , quality (philosophy) , sensory system , computer science , perceived quality , cognitive psychology , psychology , food science , advertising , business , chemistry , physics , brand awareness , quantum mechanics
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