Consumer beliefs and attitudes towards dry-cured ham and protected designation of origin Teruel ham in two Spanish regions differing in product knowledge

Food Science and Technology International

Volumn 12, Issue 3, 2006, Pages 229-240

  Cilla, I ^a   Martinez L ^a   Guerrero, L ^b   Guardia M D ^b   Arnau, J ^b   Altarriba, J ^a   Roncales P ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b IRTA   (Spain)

Author keywords

Acceptance; Attitudes; Consumers; Dry cured ham; Preferences; Sensory analysis

Indexed keywords

COLOR; CURING; FLAVORS; QUALITY CONTROL;

ACCEPTANCE; ATTITUDES; CONSUMERS; DRY CURED HAM; PREFERENCES; SENSORY ANALYSIS;

FOOD PRODUCTS;

EID: 33744770634     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013206065722     Document Type: Article

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