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Sensory attributes shaping consumers’ willingness-to-pay for newly developed processed meat products with natural compounds and a reduced level of nitrite

Yung Hung (UGent) and Wim Verbeke (UGent)
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Keywords
Processed meat products, Nitrite, Phytochemicals, Experimental auctions, Elastic net, Regression tree, JAR ATTRIBUTES, QUALITY, LIKING, REGRESSION, IMPACT, INFORMATION, CONSUMPTION, PORK, SALT, REGULARIZATION

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Citation

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

MLA
Hung, Yung, and Wim Verbeke. “Sensory Attributes Shaping Consumers’ Willingness-to-pay for Newly Developed Processed Meat Products with Natural Compounds and a Reduced Level of Nitrite.” FOOD QUALITY AND PREFERENCE 70 (2018): 21–31. Print.
APA
Hung, Y., & Verbeke, W. (2018). Sensory attributes shaping consumers’ willingness-to-pay for newly developed processed meat products with natural compounds and a reduced level of nitrite. FOOD QUALITY AND PREFERENCE, 70, 21–31. Presented at the 7th European conference on Sensory and Consumer Research.
Chicago author-date
Hung, Yung, and Wim Verbeke. 2018. “Sensory Attributes Shaping Consumers’ Willingness-to-pay for Newly Developed Processed Meat Products with Natural Compounds and a Reduced Level of Nitrite.” Food Quality and Preference 70: 21–31.
Chicago author-date (all authors)
Hung, Yung, and Wim Verbeke. 2018. “Sensory Attributes Shaping Consumers’ Willingness-to-pay for Newly Developed Processed Meat Products with Natural Compounds and a Reduced Level of Nitrite.” Food Quality and Preference 70: 21–31.
Vancouver
1.
Hung Y, Verbeke W. Sensory attributes shaping consumers’ willingness-to-pay for newly developed processed meat products with natural compounds and a reduced level of nitrite. FOOD QUALITY AND PREFERENCE. 2018;70:21–31.
IEEE
[1]
Y. Hung and W. Verbeke, “Sensory attributes shaping consumers’ willingness-to-pay for newly developed processed meat products with natural compounds and a reduced level of nitrite,” FOOD QUALITY AND PREFERENCE, vol. 70, pp. 21–31, 2018.
@article{8515636,
  author       = {Hung, Yung and Verbeke, Wim},
  issn         = {0950-3293},
  journal      = {FOOD QUALITY AND PREFERENCE},
  keywords     = {Processed meat products,Nitrite,Phytochemicals,Experimental auctions,Elastic net,Regression tree,JAR ATTRIBUTES,QUALITY,LIKING,REGRESSION,IMPACT,INFORMATION,CONSUMPTION,PORK,SALT,REGULARIZATION},
  language     = {eng},
  location     = {Dijon, France},
  pages        = {21--31},
  title        = {Sensory attributes shaping consumers’ willingness-to-pay for newly developed processed meat products with natural compounds and a reduced level of nitrite},
  url          = {http://dx.doi.org/10.1016/j.foodqual.2017.02.017},
  volume       = {70},
  year         = {2018},
}

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