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|標題:||Effect of food service-brand equity on consumer-perceived food value, physical risk, and brand preference||作者:||Edward S.-T. Wang||Project:||British Food Journal, Volume 117, Issue 2, Page(s) 553-564||URI:||http://hdl.handle.net/11455/93852|
|Appears in Collections:||生物產業管理研究所|
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