Cross-Cultural Study of Dry-Cured Sheep Meat Acceptability by Native and Immigrant Consumers in Spain-Reference-Cited by-同舟云学术

Cross-Cultural Study of Dry-Cured Sheep Meat Acceptability by Native and Immigrant Consumers in Spain

Published:2015-12-04 Issue:1 Volume:31 Page:12-21
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Sañudo Carlos¹²,Gomes Monteiro Alda Lúcia³,Velandia Valero Maribel²,Fugita Carlos Alberto²,Monge Paula¹,Guerrero Ana¹,Campo María Del Mar¹

Affiliation:

1. Department of Animal Production and Food Science; Instituto Agroalimentario (IA2), Universidad de Zaragoza - CITA; C/Miguel Servet, 177 50013 Zaragoza Spain

2. Department of Animal Science; Universidade Estadual de Maringá; Av. Colombo, 5790, 87020-900 Maringá Paraná Brazil

3. Department of Animal Science; Universidade Federal do Paraná; C/Funcionários, 1540 80035-050 Curitiba Paraná Brazil

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12185/fullpdf

Reference48 articles.

1. Preference for lamb meat consumers. A Spanish case Study;Bernabéu;Meat Sci.,2005

2. Extrinsic attributes of red meat as indicators of quality in Europe: An application for market segmentation;Bernués;Food Qual. Prefer.,2003

3. Consumer segmentation based on convenience orientation and attitudes towards quality attributes of lamb meat;Bernués;Food Qual. Prefer.,2012

4. Las preferencias de los consumidores españoles hacia las cocinas étnicas;Camarena Gomez;ITEA,2012

5. Análisis de las tendencias del consumo de carne en España;Chamorro;Eurocarne,2013

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation;Meat Science;2022-07

2. Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process;VET RES FORUM;2022

3. Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina;Foods;2021-03-21

4. Sheep and Goat Meat Processed Products Quality: A Review;Foods;2020-07-20

5. Advances in Sheep and Goat Meat Products Research;Advances in Food and Nutrition Research;2019