Perception of oyster-based products by French consumers. The effect of processing and role of social representations

Appetite

Volumn 59, Issue 3, 2012, Pages 844-852

  Debucquet, Gervaise ^a   Cornet, Josiane ^b   Adam, Isabelle ^b   Cardinal, Mireille ^b  

^a AUDENCIA BUSINESS SCHOOL   (France)

^b IFREMER   (France)

Author keywords

Consumer perception; Disgust; Oyster; Processing; Social representation

Indexed keywords

ADULT; ARTICLE; BUTTER; CONSUMER; FEMALE; FOOD INTAKE; FOOD PROCESSING; FRANCE; HUMAN; MAJOR CLINICAL STUDY; MALE; MARKET; OYSTER; PERCEPTION; SEA FOOD; SOCIAL ASPECT; SOCIAL REPRESENTATION;

ADULT; AGE DISTRIBUTION; ANIMALS; COOKING; DIET; FEMALE; FOCUS GROUPS; FOOD HANDLING; FOOD INDUSTRY; FOOD PREFERENCES; HOT TEMPERATURE; HUMANS; MALE; MARKETING; MIDDLE AGED; OSTREIDAE; PERCEPTION; SEAFOOD; YOUNG ADULT;

EID: 84866503372     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2012.08.020     Document Type: Article

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