Authors:
- Tackles information science in terms of food on the internet
- Covers business history and public trust
- Discusses how the internet has affected certain food industries
- Includes supplementary material: sn.pub/extras
Part of the book series: SpringerBriefs in Food, Health, and Nutrition (BRIEFSFOOD)
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Table of contents (4 chapters)
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Front Matter
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Back Matter
About this book
Authors and Affiliations
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School of Information, University of Texas, Austin, USA
William Aspray, George Royer, Melissa G. Ocepek
Bibliographic Information
Book Title: Food in the Internet Age
Authors: William Aspray, George Royer, Melissa G. Ocepek
Series Title: SpringerBriefs in Food, Health, and Nutrition
DOI: https://doi.org/10.1007/978-3-319-01598-9
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: William Aspray, George Royer, Melissa G. Ocepek 2013
Softcover ISBN: 978-3-319-01597-2Published: 16 September 2013
eBook ISBN: 978-3-319-01598-9Published: 06 September 2013
Series ISSN: 2197-571X
Series E-ISSN: 2197-5728
Edition Number: 1
Number of Pages: XII, 83
Number of Illustrations: 16 b/w illustrations
Topics: Information Systems Applications (incl. Internet), Food Science, Operations Research/Decision Theory, IT in Business