OpenAGRICOLA

Influence of information on origin and technology on the consumer response: The case of soppressata salami

Journal Title:

Food quality and preference.

Journal Volume/Issue:

2006 Jan-Mar, v. 17, no. 1-2

Main Author:

Iaccarino, T.

Other Authors:

Di Monaco, R., Mincione, A., Cavella, S., and Masi, P.

Format:

Electronic

Language:

English

Subjects:

salami
traditional technology
provenance
meat quality
sensory evaluation
sensory properties
consumer surveys
consumers
consumer preferences
consumer attitudes
appearance (quality)
color
saltiness
flavor
sweetness
hardness
moisture content

View in NAL's Catalog:

IND43801445