Alessandra De Chiara The «sustainable ingredient» for the quality and international performance of agrifood products DOI: 10.1431/97443 Availability: 07/07/2020 Details
Maria Cristina MartinengoMonica GilliPaola De BernardiAlberto Bertello Space food: For a few or for everyone? DOI: 10.1431/97444 Availability: 07/07/2020 Details
Donata Vianelli Editoriale: il made in Italy nell'economia internazionale pp. 345-352, DOI: 10.1431/84718 Details € 8,00 Cite
Umberto MartiniFederica BuffaLetizia Caporusso Celebrity Endorsement to Reinforce Brand Value: An Exploratory Analysis in the Outdoor&Mountaineering Industry pp. 357-378, DOI: 10.1431/84720 Details € 8,00 Cite
Carlo BagnoliGian Paolo LazzerFrancesca Setiffi Restaurants in the Age of Food Television pp. 379-396, DOI: 10.1431/84721 Details € 8,00 Cite
Ariela MortaraGeraldina Roberti From Enthusiast to Testimonial: The Blogger Evolution pp. 397-412, DOI: 10.1431/84722 Details € 8,00 Cite
Tonino PencarelliSimone SplendianiClaudia FraboniMauro Dini The Role of the Blue Flag in the Communication of Seaside Destinations pp. 413-430, DOI: 10.1431/84723 Details € 8,00 Cite
Daniela Pettinao Brand Equity and Double Store Brand in Franchise Process pp. 431-452, DOI: 10.1431/84724 Details € 8,00 Cite
Marco Raimondi La cultura customer centric: introduzione pp. 453-454, DOI: 10.1431/84725 Details € 8,00 Cite
Marco Raimondi Olympus: Developing the Customer Centric Culture pp. 455-474, DOI: 10.1431/84726 Details € 8,00 Cite
Eraldo Olivetta Le vetrine del Bello e Ben Fatto e il Consumer Affinity Monitor pp. 475-478, DOI: 10.1431/84727 Details € 8,00 Cite
Centro Studi Confindustria Prometeia Hotels and Recreational boating as Showcases of the Italian Bello e Ben Fatto pp. 479-496, DOI: 10.1431/84728 Details € 8,00 Cite
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