This paper is a study of the relationship between rating, ranking and take-away choices of dry cured ham. Extrinsic attributes related to country of origin, ageing time and price are considered and we study average population results as well as individual differences
A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham / T. Næs; E. Monteleone; A. Segtnan; M. Hersleth. - In: FOOD QUALITY AND PREFERENCE. - ISSN 0950-3293. - STAMPA. - 27:(2013), pp. 63-71. [10.1016/j.foodqual.2012.06.001]
A comparison of two new take-away strategies and their relation to rating and ranking of extrinsic properties of dry cured ham
MONTELEONE, ERMINIO;
2013
Abstract
This paper is a study of the relationship between rating, ranking and take-away choices of dry cured ham. Extrinsic attributes related to country of origin, ageing time and price are considered and we study average population results as well as individual differences
File in questo prodotto:
| File | Dimensione | Formato | |
|---|---|---|---|
|
Neas et al. FQAP 2013.pdf
accesso aperto
Tipologia:
Altro
Licenza:
Open Access
Dimensione
642.21 kB
Formato
Adobe PDF
|
642.21 kB | Adobe PDF |
I documenti in FLORE sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
