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Consumers' acceptance of innovations in dry-cured ham: impact of reduced salt content, prolonged aging time and new origin

Margrethe Hersleth, Valerie Lengard, Wim Verbeke UGent, Luis Guerrero and Tormod Naes (2011) FOOD QUALITY AND PREFERENCE. 22(1). p.31-41
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Salt, Origin, Expectations, Acceptance, Dry cured ham, WILLINGNESS-TO-PAY, PRODUCTS, INFORMATION, PERCEPTIONS, ATTITUDES, EXPECTATIONS, ACCEPTABILITY, TRADITIONAL FOODS, Sample selection strategy, Appropriateness, PURCHASE, BEHAVIOR
journal title
FOOD QUALITY AND PREFERENCE
Food. Qual. Prefer.
volume
22
issue
1
pages
31 - 41
Web of Science type
Article
Web of Science id
000285371000006
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.824 (2011)
JCR rank
39/128 (2011)
JCR quartile
2 (2011)
ISSN
0950-3293
DOI
10.1016/j.foodqual.2010.07.002
project
Research Council of Norway 178200/110
project
FOOD-CT-2006-016264
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1167574
handle
http://hdl.handle.net/1854/LU-1167574
date created
2011-02-23 15:54:12
date last changed
2016-12-19 15:46:39
@article{1167574,
  author       = {Hersleth, Margrethe and Lengard, Valerie and Verbeke, Wim and Guerrero, Luis and Naes, Tormod},
  issn         = {0950-3293},
  journal      = {FOOD QUALITY AND PREFERENCE},
  keyword      = {Salt,Origin,Expectations,Acceptance,Dry cured ham,WILLINGNESS-TO-PAY,PRODUCTS,INFORMATION,PERCEPTIONS,ATTITUDES,EXPECTATIONS,ACCEPTABILITY,TRADITIONAL FOODS,Sample selection strategy,Appropriateness,PURCHASE,BEHAVIOR},
  language     = {eng},
  number       = {1},
  pages        = {31--41},
  title        = {Consumers' acceptance of innovations in dry-cured ham: impact of reduced salt content, prolonged aging time and new origin},
  url          = {http://dx.doi.org/10.1016/j.foodqual.2010.07.002},
  volume       = {22},
  year         = {2011},
}

Chicago
Hersleth, Margrethe, Valerie Lengard, Wim Verbeke, Luis Guerrero, and Tormod Naes. 2011. “Consumers’ Acceptance of Innovations in Dry-cured Ham: Impact of Reduced Salt Content, Prolonged Aging Time and New Origin.” Food Quality and Preference 22 (1): 31–41.
APA
Hersleth, M., Lengard, V., Verbeke, W., Guerrero, L., & Naes, T. (2011). Consumers’ acceptance of innovations in dry-cured ham: impact of reduced salt content, prolonged aging time and new origin. FOOD QUALITY AND PREFERENCE, 22(1), 31–41.
Vancouver
1.
Hersleth M, Lengard V, Verbeke W, Guerrero L, Naes T. Consumers’ acceptance of innovations in dry-cured ham: impact of reduced salt content, prolonged aging time and new origin. FOOD QUALITY AND PREFERENCE. 2011;22(1):31–41.
MLA
Hersleth, Margrethe, Valerie Lengard, Wim Verbeke, et al. “Consumers’ Acceptance of Innovations in Dry-cured Ham: Impact of Reduced Salt Content, Prolonged Aging Time and New Origin.” FOOD QUALITY AND PREFERENCE 22.1 (2011): 31–41. Print.