Social representation of new foods among European students

Purpose – The purpose of this paper is to measure how three components of social representations (SRs) of new foods, Adherence to technology, Adherence to natural food, and Food as enjoyment, relate to Finnish and Italian university students’ religiousness, country of origin, sex, and field of study...

Full description

Saved in:
Bibliographic Details
Published inBritish food journal (1966) Vol. 116; no. 12; pp. 1921 - 1930
Main Authors Mäkiniemi, Jaana-Piia, Bäckström, Anna, Ahola, Salla, Pieri, Michelle, Pirttilä-Backman, Anna-Maija
Format Journal Article
LanguageEnglish
Published Bradford Emerald Group Publishing Limited 25.11.2014
Subjects
Adhesion
Covariance
Culture
Design engineering
Food
Food & nutrition
Foods
Natural & organic foods
Public policy & environmental management
Representations
Sex
Social sciences
Students
Universities
University students
Italy
Religiousness
Finland
New foods
Social representations
Online AccessGet full text

Cover

Abstract Purpose – The purpose of this paper is to measure how three components of social representations (SRs) of new foods, Adherence to technology, Adherence to natural food, and Food as enjoyment, relate to Finnish and Italian university students’ religiousness, country of origin, sex, and field of study. Design/methodology/approach – Italian and Finnish university students (n=564) completed a 27-item scale of SRs of new foods. A series of analysis of covariance was used to test the hypotheses. Findings – As expected, technology students scored higher on Adherence to technology than social science students, and women and religious persons scored higher on Adherence to natural food than men and non-religious persons. Unexpectedly, Finns scored higher on Food as an enjoyment than Italians. Originality/value – This study illustrates the usefulness of SR theory for studying food-related thinking, and throws more light on how religiousness, professional field, and sex are connected to the three components of SR of new foods in two European countries and food cultures.
AbstractList Purpose – The purpose of this paper is to measure how three components of social representations (SRs) of new foods, Adherence to technology, Adherence to natural food, and Food as enjoyment, relate to Finnish and Italian university students’ religiousness, country of origin, sex, and field of study. Design/methodology/approach – Italian and Finnish university students (n=564) completed a 27-item scale of SRs of new foods. A series of analysis of covariance was used to test the hypotheses. Findings – As expected, technology students scored higher on Adherence to technology than social science students, and women and religious persons scored higher on Adherence to natural food than men and non-religious persons. Unexpectedly, Finns scored higher on Food as an enjoyment than Italians. Originality/value – This study illustrates the usefulness of SR theory for studying food-related thinking, and throws more light on how religiousness, professional field, and sex are connected to the three components of SR of new foods in two European countries and food cultures.
Purpose – The purpose of this paper is to measure how three components of social representations (SRs) of new foods, Adherence to technology, Adherence to natural food, and Food as enjoyment, relate to Finnish and Italian university students’ religiousness, country of origin, sex, and field of study. Design/methodology/approach – Italian and Finnish university students (n=564) completed a 27-item scale of SRs of new foods. A series of analysis of covariance was used to test the hypotheses. Findings – As expected, technology students scored higher on Adherence to technology than social science students, and women and religious persons scored higher on Adherence to natural food than men and non-religious persons. Unexpectedly, Finns scored higher on Food as an enjoyment than Italians. Originality/value – This study illustrates the usefulness of SR theory for studying food-related thinking, and throws more light on how religiousness, professional field, and sex are connected to the three components of SR of new foods in two European countries and food cultures.
Purpose – The purpose of this paper is to measure how three components of social representations (SRs) of new foods, Adherence to technology, Adherence to natural food, and Food as enjoyment, relate to Finnish and Italian university students’ religiousness, country of origin, sex, and field of study. Design/methodology/approach – Italian and Finnish university students ( n =564) completed a 27-item scale of SRs of new foods. A series of analysis of covariance was used to test the hypotheses. Findings – As expected, technology students scored higher on Adherence to technology than social science students, and women and religious persons scored higher on Adherence to natural food than men and non-religious persons. Unexpectedly, Finns scored higher on Food as an enjoyment than Italians. Originality/value – This study illustrates the usefulness of SR theory for studying food-related thinking, and throws more light on how religiousness, professional field, and sex are connected to the three components of SR of new foods in two European countries and food cultures.
Author Pieri, Michelle
Bäckström, Anna
Mäkiniemi, Jaana-Piia
Ahola, Salla
Pirttilä-Backman, Anna-Maija
Author_xml – sequence: 1
  givenname: Jaana-Piia
  surname: Mäkiniemi
  fullname: Mäkiniemi, Jaana-Piia
  organization: Department of Social Research, Social Psychology, University of Helsinki, Helsinki, Finland
– sequence: 2
  givenname: Anna
  surname: Bäckström
  fullname: Bäckström, Anna
  organization: Department of Social Research, Social Psychology, University of Helsinki, Helsinki, Finland
– sequence: 3
  givenname: Salla
  surname: Ahola
  fullname: Ahola, Salla
  organization: Department of Social Research, Social Psychology, University of Helsinki, Helsinki, Finland
– sequence: 4
  givenname: Michelle
  surname: Pieri
  fullname: Pieri, Michelle
  organization: Università degli Studi di Milano-Bicocca, Milano, Italy
– sequence: 5
  givenname: Anna-Maija
  surname: Pirttilä-Backman
  fullname: Pirttilä-Backman, Anna-Maija
  organization: Department of Social Research, Social Psychology, University of Helsinki, Helsinki, Finland
BookMark eNptkE1LxDAQhoOs4O7q3WPBi5e6kzRpUm-67PrBggcVvIW0nUqXNqlJi_jvbVkviqfhZZ53GJ4FmVlnkZBzCleUglrdbh9jSGMGlMVAhTwicyqFivm4nJE5AMgYJLydkEUI-ykyKefk-tkVtWkij53HgLY3fe1s5KrI4mdUOVeGyLTOvkebwbsOjY1CP5QjGE7JcWWagGc_c0let5uX9X28e7p7WN_s4iLhvI9FykohJQhODc2VKVmVIVeqwkxglhha5ACJYixPFaOCFbzIBZcl5TzJMlTJklwe7nbefQwYet3WocCmMRbdEDSVkEkuZDqhF3_QvRu8Hb_TDBRNecJYOlJwoArvQvBY6c7XrfFfmoKeZOpRpoZUTzL1JHOsrA4VbNGbpvyv8Ut_8g0143TK
CitedBy_id crossref_primary_10_1108_BFJ_03_2020_0192
crossref_primary_10_1002_jsfa_9086
Cites_doi 10.1016/j.appet.2007.09.010
10.1108/00070700910992961
10.1177/1525822X08322703
10.1111/j.1470-6431.2004.00352.x
10.1108/00070700710746803
10.1016/j.appet.2006.01.015
10.1016/j.foodqual.2009.08.016
10.1046/j.1470-6431.2003.00303.x
10.1016/j.appet.2011.01.023
10.1016/j.foodqual.2005.04.005
10.1016/j.appet.2004.03.004
10.1016/S0969-5931(98)00028-6
10.1177/0963662509335449
10.1002/cb.190
10.1006/appe.1999.0244
ContentType Journal Article
Copyright Emerald Group Publishing Limited
Emerald Group Publishing Limited 2014
Copyright_xml – notice: Emerald Group Publishing Limited
– notice: Emerald Group Publishing Limited 2014
DBID AAYXX
CITATION
3V.
7QF
7QQ
7QR
7RQ
7SC
7SE
7SP
7SR
7ST
7T7
7TA
7TB
7U5
7WY
7WZ
7X2
7XB
8BQ
8C1
8FD
8FE
8FG
8FH
8FK
ABJCF
ABUWG
AFKRA
ATCPS
AXJJW
BENPR
BEZIV
BGLVJ
BHPHI
C1K
CCPQU
DWQXO
F28
FR3
FYUFA
F~G
GHDGH
H8D
H8G
HCIFZ
JG9
JQ2
K6~
KR7
L.-
L6V
L7M
L~C
L~D
M0C
M0K
M0Q
M7S
P64
PQBIZ
PQEST
PQQKQ
PQUKI
PTHSS
Q9U
SOI
DOI 10.1108/BFJ-06-2012-0157
DatabaseName CrossRef
ProQuest Central (Corporate)
Aluminium Industry Abstracts
Ceramic Abstracts
Chemoreception Abstracts
Career and Technical Education (ProQuest Database)
Computer and Information Systems Abstracts
Corrosion Abstracts
Electronics & Communications Abstracts
Engineered Materials Abstracts
Environment Abstracts
Industrial and Applied Microbiology Abstracts (Microbiology A)
Materials Business File
Mechanical & Transportation Engineering Abstracts
Solid State and Superconductivity Abstracts
ABI商业信息数据库
ABI/INFORM Global (PDF only)
Agricultural Science Collection
ProQuest Central (purchase pre-March 2016)
METADEX
Public Health Database (ProQuest)
Technology Research Database
ProQuest SciTech Collection
ProQuest Technology Collection
ProQuest Natural Science Collection
ProQuest Central (Alumni) (purchase pre-March 2016)
Materials Science & Engineering Collection
ProQuest Central (Alumni)
ProQuest Central
ProQuest Agriculture & Environmental Science Database
Asian & European Business Collection
AUTh Library subscriptions: ProQuest Central
ProQuest Business Premium Collection
Technology Collection
ProQuest Natural Science Collection
Environmental Sciences and Pollution Management
ProQuest One Community College
ProQuest Central
ANTE: Abstracts in New Technology & Engineering
Engineering Research Database
Health Research Premium Collection
ABI/INFORM Global (Corporate)
Health Research Premium Collection (Alumni)
Aerospace Database
Copper Technical Reference Library
SciTech Premium Collection (Proquest) (PQ_SDU_P3)
Materials Research Database
ProQuest Computer Science Collection
ProQuest Business Collection
Civil Engineering Abstracts
ABI/INFORM Professional Advanced
ProQuest Engineering Collection
Advanced Technologies Database with Aerospace
Computer and Information Systems Abstracts – Academic
Computer and Information Systems Abstracts Professional
ABI/INFORM Global
Agriculture Science Database
European Business Database
ProQuest Engineering Database
Biotechnology and BioEngineering Abstracts
One Business
ProQuest One Academic Eastern Edition (DO NOT USE)
ProQuest One Academic
ProQuest One Academic UKI Edition
Engineering Collection
ProQuest Central Basic
Environment Abstracts
DatabaseTitle CrossRef
Agricultural Science Database
Materials Research Database
ProQuest European Business
ProQuest Computer Science Collection
Asian & European Business Collection
Computer and Information Systems Abstracts
SciTech Premium Collection
ABI/INFORM Complete
Materials Business File
Environmental Sciences and Pollution Management
Engineered Materials Abstracts
Health Research Premium Collection
Natural Science Collection
Chemoreception Abstracts
Industrial and Applied Microbiology Abstracts (Microbiology A)
Engineering Collection
ANTE: Abstracts in New Technology & Engineering
Business Premium Collection
ABI/INFORM Global
Engineering Database
Aluminium Industry Abstracts
ProQuest One Academic Eastern Edition
Electronics & Communications Abstracts
Agricultural Science Collection
ProQuest Technology Collection
Health Research Premium Collection (Alumni)
Ceramic Abstracts
ProQuest Business Collection
Biotechnology and BioEngineering Abstracts
ProQuest Career and Technical Education
ProQuest One Academic UKI Edition
Solid State and Superconductivity Abstracts
Engineering Research Database
ProQuest One Academic
ABI/INFORM Global (Corporate)
ProQuest One Business
Technology Collection
Technology Research Database
Computer and Information Systems Abstracts – Academic
Mechanical & Transportation Engineering Abstracts
ProQuest Central (Alumni Edition)
ProQuest One Community College
ProQuest Natural Science Collection
ProQuest Central
ABI/INFORM Professional Advanced
Aerospace Database
Copper Technical Reference Library
ProQuest Engineering Collection
ProQuest Central Korea
Agricultural & Environmental Science Collection
Advanced Technologies Database with Aerospace
Civil Engineering Abstracts
ProQuest Public Health
ProQuest Central Basic
ProQuest SciTech Collection
METADEX
Computer and Information Systems Abstracts Professional
Materials Science & Engineering Collection
Corrosion Abstracts
Environment Abstracts
ProQuest Central (Alumni)
DatabaseTitleList Agricultural Science Database
Technology Research Database

CrossRef
Database_xml – sequence: 1
  dbid: 8FG
  name: ProQuest Technology Collection
  url: https://search.proquest.com/technologycollection1
  sourceTypes: Aggregation Database
DeliveryMethod fulltext_linktorsrc
Discipline Economics
Diet & Clinical Nutrition
EISSN 1758-4108
EndPage 1930
ExternalDocumentID 10_1108_BFJ_06_2012_0157
10.1108/BFJ-06-2012-0157
GroupedDBID 0R
1WG
23N
3FY
3V.
4.4
5GY
5VS
70U
7RQ
7WY
7X2
8C1
8FE
8FG
8FH
8FW
8R4
8R5
9E0
9F-
AADTA
AADXL
AAGBP
AAMCF
AAPBV
AAUDR
ABIJV
ABJCF
ABSDC
ABUWG
ACGFS
ACIWK
ACMTK
ACPRK
ADBBV
ADOMW
AEBZA
AEDOK
AENEX
AEUCW
AFKRA
AFRAH
AJEBP
ALMA_UNASSIGNED_HOLDINGS
APPLU
ASMFL
ATCPS
ATGMP
AUCOK
AVELQ
AXJJW
BBAFP
BENPR
BEZIV
BG
BGLVJ
BHPHI
BLEHN
BMBZO
BPHCQ
BUONS
CAG
CS3
DWQXO
EBS
EJD
FNNZZ
FYUFA
GEA
GEB
GEC
GEI
GMM
GMN
GMX
GQ.
GROUPED_ABI_INFORM_COMPLETE
GROUPED_ABI_INFORM_RESEARCH
H13
HCIFZ
HZ
IJT
IPNFZ
J1Y
JI-
JL0
K6
KM
L6V
LXL
LXN
M0C
M0K
M42
M7S
O9-
P2P
PQBIZ
PQEST
PQQKQ
PQUKI
PRINS
PROAC
PTHSS
Q2X
RIG
SLOBJ
TDP
TEM
TET
TGG
TMD
TMF
TMI
TMK
TMT
TMX
U5U
UCJ
V1G
WY
Z11
Z12
Z21
Z22
ZYZAG
.WY
0R~
6J9
AAKOT
AAPSD
AAYXX
ABEAN
ABJNI
ACBMB
ACGFO
ACMWX
ADFRT
AEMMR
AETHF
AFNZV
AGTVX
AIAFM
AJFKA
ALIPV
AODMV
CCPQU
CITATION
EOXHF
HZ~
K6~
LXY
SCAQC
SDURG
UKHRP
~KM
7QF
7QQ
7QR
7SC
7SE
7SP
7SR
7ST
7T7
7TA
7TB
7U5
7XB
8BQ
8FD
8FK
C1K
F28
FR3
H8D
H8G
JG9
JQ2
KR7
L.-
L7M
L~C
L~D
M0Q
P64
Q9U
SOI
AILOG
ROL
ID FETCH-LOGICAL-c344t-562d5770541a1b8ad2f9e488fe95e93a1cb003822b682152c4cb547d144399e83
IEDL.DBID ZYZAG
ISSN 0007-070X
IngestDate Fri Oct 25 05:20:55 EDT 2024
Thu Oct 10 20:54:54 EDT 2024
Fri Aug 23 00:28:18 EDT 2024
Tue Nov 23 15:41:08 EST 2021
IsPeerReviewed true
IsScholarly true
Issue 12
Keywords Italy
Religiousness
Finland
New foods
Social representations
Language English
LinkModel DirectLink
MergedId FETCHMERGED-LOGICAL-c344t-562d5770541a1b8ad2f9e488fe95e93a1cb003822b682152c4cb547d144399e83
Notes ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
PQID 2081643226
PQPubID 31491
PageCount 10
ParticipantIDs proquest_journals_2081643226
emerald_primary_10_1108_BFJ-06-2012-0157
crossref_primary_10_1108_BFJ_06_2012_0157
proquest_miscellaneous_1709745768
PublicationCentury 2000
PublicationDate 2014-11-25
PublicationDateYYYYMMDD 2014-11-25
PublicationDate_xml – month: 11
  year: 2014
  text: 2014-11-25
  day: 25
PublicationDecade 2010
PublicationPlace Bradford
PublicationPlace_xml – name: Bradford
PublicationTitle British food journal (1966)
PublicationYear 2014
Publisher Emerald Group Publishing Limited
Publisher_xml – name: Emerald Group Publishing Limited
References key2020122800123816300_b2
key2020122800123816300_b1
key2020122800123816300_b4
key2020122800123816300_b3
key2020122800123816300_b6
key2020122800123816300_b8
key2020122800123816300_b7
key2020122800123816300_b26
key2020122800123816300_b25
key2020122800123816300_b28
key2020122800123816300_b27
key2020122800123816300_b21
key2020122800123816300_b24
key2020122800123816300_b23
key2020122800123816300_b9
key2020122800123816300_b20
key2020122800123816300_b19
key2020122800123816300_b18
key2020122800123816300_b15
key2020122800123816300_b17
key2020122800123816300_b16
key2020122800123816300_b11
key2020122800123816300_b10
key2020122800123816300_b13
key2020122800123816300_b12
References_xml – ident: key2020122800123816300_b2
  doi: 10.1016/j.appet.2007.09.010
– ident: key2020122800123816300_b9
– ident: key2020122800123816300_b1
  doi: 10.1108/00070700910992961
– ident: key2020122800123816300_b7
– ident: key2020122800123816300_b10
– ident: key2020122800123816300_b19
– ident: key2020122800123816300_b17
– ident: key2020122800123816300_b8
  doi: 10.1177/1525822X08322703
– ident: key2020122800123816300_b12
  doi: 10.1111/j.1470-6431.2004.00352.x
– ident: key2020122800123816300_b23
  doi: 10.1108/00070700710746803
– ident: key2020122800123816300_b26
  doi: 10.1016/j.appet.2006.01.015
– ident: key2020122800123816300_b4
  doi: 10.1016/j.foodqual.2009.08.016
– ident: key2020122800123816300_b20
– ident: key2020122800123816300_b24
– ident: key2020122800123816300_b13
  doi: 10.1046/j.1470-6431.2003.00303.x
– ident: key2020122800123816300_b28
– ident: key2020122800123816300_b21
  doi: 10.1016/j.appet.2011.01.023
– ident: key2020122800123816300_b16
  doi: 10.1016/j.foodqual.2005.04.005
– ident: key2020122800123816300_b18
– ident: key2020122800123816300_b15
– ident: key2020122800123816300_b6
  doi: 10.1016/j.appet.2004.03.004
– ident: key2020122800123816300_b3
  doi: 10.1016/S0969-5931(98)00028-6
– ident: key2020122800123816300_b27
  doi: 10.1177/0963662509335449
– ident: key2020122800123816300_b11
  doi: 10.1002/cb.190
– ident: key2020122800123816300_b25
  doi: 10.1006/appe.1999.0244
SSID ssj0007277
Score 2.0680304
Snippet Purpose – The purpose of this paper is to measure how three components of social representations (SRs) of new foods, Adherence to technology, Adherence to...
Purpose – The purpose of this paper is to measure how three components of social representations (SRs) of new foods, Adherence to technology, Adherence to...
Purpose - The purpose of this paper is to measure how three components of social representations (SRs) of new foods, Adherence to technology, Adherence to...
SourceID proquest
crossref
emerald
SourceType Aggregation Database
Publisher
StartPage 1921
SubjectTerms Adhesion
Covariance
Culture
Design engineering
Food
Food & nutrition
Foods
Natural & organic foods
Public policy & environmental management
Representations
Sex
Social sciences
Students
Universities
University students
SummonAdditionalLinks – databaseName: AUTh Library subscriptions: ProQuest Central
  dbid: BENPR
  link: http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV3fS8MwED50e9AX0alYnRJBRB-KaZt2nS_idGMMHCIO9hbSNgFB2mm7_99Lm2wq4nPbFC65u--73A-ACxV46KRFgLSEMpclgrpJLJUrU99XiAiUorre-WkajWdsMg_nJuBWmrRKaxNrQ50VqY6RI0mPEdnj8YvuFh-unhqlb1fNCI1NaPvIFGgL2oPh9PllZYvROzddM-uAHJ3bi0oa3wxGE53ygw5Q5yZo9_TNMf2qzl1b6NrtjHZhx-BFct9s8B5syLwDzuObrMglMU0938nU9tTvwJYtNS734bYpviV150pbZZSTQhEE00QVRVaSetoQsUF5Uja9LssDmI2Grw9j1wxLcNOAscpFHJOFvR4iME94SSwyX_UlaqeS_VD2A-GlWoERDiRRrGfZpixNQtbLkFAhRpFxcAitvMjlERCZSfxUhFGWpsyXUiCly4QXRMKTnooSB66tpPii6YnBay5BY45S5TTiWqpcS9WBKyPKv179sQEOdK2suVGkkq-33YHz1WNUAX2vIXJZLEvu9SiyIk2cjv9f4gS28W9MlxL6YRda1edSniKmqJIzc3C-AP-YxoM
  priority: 102
  providerName: ProQuest
Title Social representation of new foods among European students
URI https://www.emerald.com/insight/content/doi/10.1108/BFJ-06-2012-0157/full/html
https://www.proquest.com/docview/2081643226
https://search.proquest.com/docview/1709745768
Volume 116
hasFullText 1
inHoldings 1
isFullTextHit
isPrint
link http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrV3NS8MwFH-oO-jFb7F-jAgieujWtOnHvG3qHAOHiML0UtI2weFsxXYX_3pf2maiePDgpRTapuQlee_3S94HwLF0KBpp7iAtsZjJIm6ZUSCkKWLblogIpLRUvPPNyBs8sOHYHS_ASMfClG6V1XZMqacnaa5Ials5bqMWniccUNVrev2hctpBE6a8C5DZqx3r9nPxOl2Ehiq8hAu18fT41L2e62a01lUWzXKDzhrrg8tfWvtmqH5E635p7NIM9dcg0x2ovE9eWrMiasUfP3I7_l8P12G1RqykW02xDVgQ6SYYlxNRkBNSpxWdkpHO6r8JyzrYOd-C8yr8l5S5M3WcU0oySRDOE5llSU7KekdEHwuQvMq2mW_DQ__q_mJg1uUazNhhrDARSSWu7yMGpJxGAU9s2RGoH6TouKLjcBorFYKAJPICVU03ZnHkMj9BSocoSQTODiylWSp2gYhE4Kfc9ZI4ZrYQHEllwqnjcSqo9CIDzvTYhG9VVo6wZDNWEKLMQssLlcxCJTMDTmtx__bqN_EacKBHN6yXco4NBUgpUe95BhzNH-MiVCcrPBXZLA-pbyEvU9Rt7-9_24cVvGcqsNF2D2CpeJ-JQ0Q4RdSExeCCqmv_ugmN3tXo9q5ZT-VPB7v1Pw
link.rule.ids 315,783,787,12235,12777,21400,21721,27936,27937,33278,33279,33385,33386,33756,33757,43591,43612,43817,53277,53405
linkProvider Emerald
linkToHtml http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV1LS8NAEB60HupFtCpGq64goodgHps08SJaLbW2PVXobdkkuyBIUk36_51Ndq2KeM4LZjP7fd_sPADOpe8iSHMfZYlDbZpwx04iIW2Rep5ERiClo-qdJ9Nw-EJH82CuA26lTqs0e2K9UWdFqmLkKNIjZPb4-4W3i3dbTY1Sp6t6hMY6bCDsx8oxo_4qxQOxuemZWYfjnLk5pnSi6_vBSCX8IPypzAQFTt9g6Vdt7mp_rkFnsA1bmi2Su2Z5d2BN5B2wHl5FRS6Ibun5Rqamo34H2qbQuNyFm6b0ltR9K02NUU4KSZBKE1kUWUnqWUPEhORJ2XS6LPfgZfA46w9tPSrBTn1KKxtZTBb0esi_XO4mEc88GQv0TSniQMQ-d1PlvkgGkjBSk2xTmiYB7WUop5ChiMjfh1Ze5OIAiMgEPsqDMEtT6gnBUdBl3PVD7gpXhokFV8ZSbNF0xGC1knAihlZlTsiUVZmyqgWX2pR_3fpjASzoGlsz7UYlWy26BWdfl9EB1KkGz0WxLJnbc1ATKdl0-P8rTqE9nE3GbPw0fT6CTfwyVUWFXtCFVvWxFMfILqrkpP6FPgHiasfi
linkToPdf http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrV07T8MwED6VIgELjwIiUMBICMEQyMNJUzZeBQqtGEAqXSwnsaUKlFQkXfj1nJO4iIqBgTUPJzk7d99n330GOJSujUGau0hLLGrSkFtmGAhpishxJCICKS1V79zr-3cvtDvwBjXo6VqYIq2ynI4p_PQoyRRJPVOJ2-iFp4IDaveay05XJe1gCFPZBcjs1Yz12TiWczDvuYhE6jA_fB1e3E5dMwbrUkSzmJ-zBnrd8pfGfsSpmWLdb4ddRKHOCiT6_cvkk7fTSR6eRp8z0o7_9oGrsFzhVXJRDrA1qImkAcb1SOTkiFSiou-krzX9G7CoS52zdTgvi39JoZypq5wSkkqCYJ7INI0zUux2RPSiAMlKrc1sA146N89Xd2a1WYMZuZTmJuKo2Gu1EAHa3A4DHjuyLdA7SNH2RNvldqQcCMKR0A_UXroRjUKPtmIkdIiRROBuQj1JE7EFRMQCb-WeH0cRdYTgSCljbrs-t4Ut_dCAE901bFxqcrCCy1gBQ5Mxy2fKZEyZzIDjytq_XfrDugY0deey6kfOsKEACSV6Pd-Ag-lp_AXVugpPRDrJmN2ykJUp4rb996ftw8LTdYc93vcfdmAJD1NV4eh4TajnHxOxi1AnD_eqAfwFuqbzjA
openUrl ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Social+representation+of+new+foods+among+European+students&rft.jtitle=British+food+journal+%281966%29&rft.au=M%C3%A4kiniemi%2C+Jaana-Piia&rft.au=B%C3%A4ckstr%C3%B6m%2C+Anna&rft.au=Ahola%2C+Salla&rft.au=Pieri%2C+Michelle&rft.date=2014-11-25&rft.pub=Emerald+Group+Publishing+Limited&rft.issn=0007-070X&rft.eissn=1758-4108&rft.volume=116&rft.issue=12&rft.spage=1921&rft.epage=1930&rft_id=info:doi/10.1108%2FBFJ-06-2012-0157&rft.externalDBID=HAS_PDF&rft.externalDocID=10.1108%2FBFJ-06-2012-0157
thumbnail_l http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0007-070X&client=summon
thumbnail_m http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0007-070X&client=summon
thumbnail_s http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0007-070X&client=summon