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

(2011) FOOD QUALITY AND PREFERENCE. 22(1). p.31-41
Author
Organization
Project
Research Council of Norway 178200/110
Project
FOOD-CT-2006-016264
Keywords
Salt, Origin, Expectations, Acceptance, Dry cured ham, WILLINGNESS-TO-PAY, PRODUCTS, INFORMATION, PERCEPTIONS, ATTITUDES, EXPECTATIONS, ACCEPTABILITY, TRADITIONAL FOODS, Sample selection strategy, Appropriateness, PURCHASE, BEHAVIOR

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Citation

Please use this url to cite or link to this publication:

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.
@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},
}

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