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Journal articles

La contribution des differents elements d'une grande surface alimentaire a la satisfaction du client

Marie-Christine Lichtlé 1 S. Llosa 2 V. Plichon 3 
1 UB - Université de Bourgogne
2 CERGAM - Centre d'Études et de Recherche en Gestion d'Aix-Marseille
3 UT - Université de Tours
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https://hal-amu.archives-ouvertes.fr/hal-01822824
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Submitted on : Tuesday, March 8, 2022 - 10:32:34 AM
Last modification on : Thursday, June 9, 2022 - 3:23:50 AM
Long-term archiving on: : Thursday, June 9, 2022 - 7:06:18 PM

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UNIV-BOURGOGNE | UNIV-TLN | UNIV-TOURS | UNIV-AMU | CERGAM | AFM_RAM_DM | INCIAM

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Marie-Christine Lichtlé, S. Llosa, V. Plichon. La contribution des differents elements d'une grande surface alimentaire a la satisfaction du client. Recherche et Applications en Marketing (French Edition), SAGE Publications, 2002, 17 (4), pp.23 - 34. ⟨10.1177/076737010201700402⟩. ⟨hal-01822824⟩

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