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CBCTA 2020
COMO DIFERENTES NÍVEIS DE NEOFOBIA ALIMENTAR IMPACTAM A PERCEPÇÃO DE PRODUTOS TENDÊNCIA? UM ESTUDO EXPLORATÓRIO UTILIZANDO A TAREFA DE PERFIL DE PERSONALIDADE DO PRODUTO (PPP)
CBCTA 2020
USO DE PERFIL DE PERSONALIDADE DO PRODUTO COMO ESTRATÉGIA PROJETIVAS NA OBTENÇAO DE PERCEPÇAO DE CONSUMIDORES: UM ESTUDO DE CASO COM CONSUMIDORES DE OVOS
CBCTA 2020
O USO DA TÉCNICA DE “HARD LADDERING” PARA ENTENDER A MOTIVAÇÃO DE COMPRA DOS CONSUMIDORES DE OVOS
SENSELATAM 2020
IS THE STORY COMPLETION TECHNIQUE ADEQUATE TO ASSESS THE RISK PERCEPTION OF CHEESES SOLD AT STREET MARKETS? A CASE STUDY AMONG BRAZILIAN REGIONS
SENSELATAM 2020
ARE HEALTHINESS AND PLEASURE DIMENSIONS PERCEIVED IN THE SAME WAY BY FOOD ADDICT CONSUMERS? A CASE STUDY USING FOOD IMAGES IN A STRUCTURED PROJECTIVE MAPPING
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