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Neuromarketing in Haute Cuisine Gastronomic Experiences

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Mengual Recuerda, A.; Tur-Viñes, V.; Juárez Varón, D. (2020). Neuromarketing in Haute Cuisine Gastronomic Experiences. Frontiers in Psychology. 11:1-15. https://doi.org/10.3389/fpsyg.2020.01772

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/167984

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Title: Neuromarketing in Haute Cuisine Gastronomic Experiences
Author: MENGUAL RECUERDA, ANA Tur-Viñes, Victoria Juárez Varón, David
UPV Unit: Universitat Politècnica de València. Departamento de Organización de Empresas - Departament d'Organització d'Empreses
Universitat Politècnica de València. Departamento de Ingeniería Mecánica y de Materiales - Departament d'Enginyeria Mecànica i de Materials
Issued date:
Abstract:
[EN] Gastronomic experiences offer a set of stimuli that affect the customer's perception of chef-designed food. This empirical study aims to analyze the influence on the consumer, at a cerebral level, of the stimuli ...[+]
Subjects: Psychology , Marketing , Neuromarketing , Educational toy , Packaging , Eye tracking , Galvanic skin response
Copyrigths: Reconocimiento (by)
Source:
Frontiers in Psychology. (eissn: 1664-1078 )
DOI: 10.3389/fpsyg.2020.01772
Publisher:
Frontiers Media SA
Publisher version: https://doi.org/10.3389/fpsyg.2020.01772
Type: Artículo

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