Consumer acceptance for sheep milk–based yogurt—Evidence from a large sample of Italian consumers-Reference-Cited by-同舟云学术

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Consumer acceptance for sheep milk–based yogurt—Evidence from a large sample of Italian consumers

Published:2023-12 Issue:12 Volume:106 Page:8469-8478
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

De Devitiis B.,Bimbo F.,Viscecchia R.,Nardone G.,Seccia A.,Monacis L.,Albenzio M.,Santillo A.

Funder

Università degli Studi di Foggia

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference48 articles.

1. Are food choices really habitual? Integrating habits, variety-seeking, and compensatory choice in a utility-maximizing framework;Adamowicz;Am. J. Agric. Econ.,2013

2. Nutritional properties of small ruminant food products and their role on human health;Albenzio;Small Rumin. Res.,2016

3. Sheep milk: Physicochemical characteristics and relevance for functional food development;Balthazar;Compr. Rev. Food Sci. Food Saf.,2017

4. Sensory evaluation of a novel prebiotic sheep milk strawberry beverage;Balthazar;Lebensm. Wiss. Technol.,2018

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1. Consumer attitudes, motivations and barriers towards sheep and goat dairy products;International Journal of Gastronomy and Food Science;2024-06

2. Exploring Breed-Specific Milk Coagulation in Spanish Dairy Sheep: A Canonical Correlation Approach;Animals;2024-03-14

3. A Stochastic Frontier Approach to Study the Relationship between the Hygienic Quality of Bulk Tank Sheep Milk and Technical Efficiency of the Coagulation Process;Foods;2024-03-13

4. Towards the Expansion of the Functional Dairy Market: Determining Donkey Milk Value Propositions and Identifying Possible Consumers;2024

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