The Segmentation of Irish Consumers based on the Five Dimensions of Food Anxiety when Food Shopping: Proceedings of the International Culinary Arts and Sciences VI, University of Stavanger, Norway, June 23rd-27th.

Karen Casey; Denise Kelly

The Segmentation of Irish Consumers based on the Five Dimensions of Food Anxiety when Food Shopping: Proceedings of the International Culinary Arts and Sciences VI, University of Stavanger, Norway, June 23rd-27th.

Karen Casey
, Denise Kelly

School of Culinary Arts and Food Technology

Research output: Other contribution › peer-review

Original language	English (Ireland)
Type	Presentation
Publication status	Published - 2008

Publication series

Name	Proceedings of the International Culinary Arts and Sciences VI, University of Stavanger, Norway, June 23rd-27th.

Cite this

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title = "The Segmentation of Irish Consumers based on the Five Dimensions of Food Anxiety when Food Shopping: Proceedings of the International Culinary Arts and Sciences VI, University of Stavanger, Norway, June 23rd-27th.",

author = "Karen Casey and Denise Kelly",

year = "2008",

language = "English (Ireland)",

series = "Proceedings of the International Culinary Arts and Sciences VI, University of Stavanger, Norway, June 23rd-27th.",

type = "Other",

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The Segmentation of Irish Consumers based on the Five Dimensions of Food Anxiety when Food Shopping: Proceedings of the International Culinary Arts and Sciences VI, University of Stavanger, Norway, June 23rd-27th. / Casey, Karen; Kelly, Denise.
2008, Presentation. (Proceedings of the International Culinary Arts and Sciences VI, University of Stavanger, Norway, June 23rd-27th.).

Research output: Other contribution › peer-review

TY - GEN

T1 - The Segmentation of Irish Consumers based on the Five Dimensions of Food Anxiety when Food Shopping

T2 - Proceedings of the International Culinary Arts and Sciences VI, University of Stavanger, Norway, June 23rd-27th.

AU - Casey, Karen

AU - Kelly, Denise

PY - 2008

Y1 - 2008

M3 - Other contribution

T3 - Proceedings of the International Culinary Arts and Sciences VI, University of Stavanger, Norway, June 23rd-27th.

ER -