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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