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EBOOKCENTRAL_on1281988888 |
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20240329122006.0 |
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211030s2021 xx o ||| 0 eng d |
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|b eng
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|a 1280391928
|a 1280461661
|a 1280604105
|a 1281966785
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|a 9781802629187
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|a (OCoLC)1281988888
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|z (OCoLC)1280461661
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|z (OCoLC)1281966785
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|b .D475 2021
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|a 613.25
|2 23
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|a UAMI
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| 100 |
1 |
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|a Batat, Wided.
|
| 245 |
1 |
0 |
|a Design Thinking Approach for Healthy Food Experiences and Well-Being
|h [electronic resource] :
|b Contributions to Theory and Practice.
|
| 260 |
|
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|a Bradford, West Yorkshire :
|b Emerald Publishing Limited,
|c 2021.
|
| 300 |
|
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|a 1 online resource (181 p.).
|
| 490 |
1 |
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|a European Journal of Marketing Ser. ;
|v v.9
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| 500 |
|
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|a Description based upon print version of record.
|
| 505 |
0 |
|
|a Cover -- Guest editorial -- Designing food experiences for well-being: a framework advancing design thinking research from a customer experience perspective -- A "crescendo" model: designing food experiences for psychological well-being -- Encouraging healthier choices in supermarkets: a co-design approach -- Towards co-created food well being:culinary consumption, braggart word-of-mouth and therole of participative co-design, service provider support and C2C interactions -- Netnography and design thinking: development and illustration in the vegan food industry
|
| 505 |
8 |
|
|a Visualizing food: photography as a design thinking tool to generate innovative food experiences that improve food well-being -- Digital technology-enabled transformative consumer responsibilisation: a case study
|
| 590 |
|
|
|a ProQuest Ebook Central
|b Ebook Central Academic Complete
|
| 650 |
|
0 |
|a Low-fat diet.
|
| 650 |
|
0 |
|a Food industry and trade.
|
| 650 |
|
2 |
|a Diet, Fat-Restricted
|
| 650 |
|
6 |
|a Régimes hypolipidiques.
|
| 650 |
|
7 |
|a Food industry and trade
|2 fast
|
| 650 |
|
7 |
|a Low-fat diet
|2 fast
|
| 700 |
1 |
|
|a Marshall, Greg.
|
| 700 |
1 |
|
|a Addis, Michela.
|
| 758 |
|
|
|i has work:
|a Design Thinking Approach for Healthy Food Experiences and Well-Being (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCYhFG4kHPWkq4jqJG436pd
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|a Batat, Wided
|t Design Thinking Approach for Healthy Food Experiences and Well-Being
|d Bradford, West Yorkshire : Emerald Publishing Limited,c2021
|
| 830 |
|
0 |
|a European Journal of Marketing Ser.
|
| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=6787947
|z Texto completo
|
| 938 |
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|a ProQuest Ebook Central
|b EBLB
|n EBL6787947
|
| 938 |
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|a YBP Library Services
|b YANK
|n 17684014
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| 994 |
|
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|a 92
|b IZTAP
|
