Consumer Perception of Dry-Cured Ham - A Cross-Cultural Study in Italy, Norway and Spain-Reference-Cited by-同舟云学术

Consumer Perception of Dry-Cured Ham - A Cross-Cultural Study in Italy, Norway and Spain

Published:2013-10-28 Issue:6 Volume:28 Page:450-466
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Hersleth Margrethe¹,Naes Tormod¹,Guerrero Luis²,Claret Anna²,Recchia Annamaria³,Dinnella Caterina³,Monteleone Erminio³

Affiliation:

1. Nofima AS; Osloveien 1, Pb 210 1431 Ås Norway

2. IRTA-Monells; Institut de Recerca i Tecnologia Agroalimentàries, Food Technology; Finca Camps i Armet; Monells Spain

3. Department of Agricultural Biotechnology; University of Florence; Firenze Italy

Funder

The Foundation of Research Levy on Agricultural Products (project Food Choice) in Norway

The Ministry of Education, Universities and Research

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12068/fullpdf

Reference42 articles.

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3. Mealiness in apples: Towards a multilingual consumer vocabulary;Andani;J. Food Sci.,2001

4. 2011 Tradizione e innovazione, qualita e siccurezza: Saper fare italiano http://www.assica.it

5. French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies;Blancher;Food Qual. Pref.,2007

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