Quality determinants in the organic cheese supply chain: A Quality Function Deployment approach

New Medit

Volumn 11, Issue 4 SPECIAL, 2012, Pages 61-64

  Naspetti, S ^a   Alberti, F ^a   Solfanelli, F ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

House of Quality; Organic cheese; Quality determinants; Quality Function Deployment

Indexed keywords

EID: 84879747840     PISSN: 15945685     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (8)

1. Akao, Y. (1990): Quality function deployment. Productivity Press, Cambridge MA, 371 pp.
2. Almli, V.L., Naes, T., Enderli, G., Sulmonet-Rossè, C., Issanchou, S., Hersletch, M. (2011): Consumers acceptance of innovations in traditional cheese. A comparative study in France and Norway, Appetite, 57: 110-120.
3. Benner, M., Linnemanna, A.R., Jongena, W.M.F., Folstara, P. (2003): Quality Function Deployment (QFD) -can it be used to develop food products? Food Quality and Preference, 14: 327-339.
4. Guerrero, L., Guàrdia, M.D., Xicolaa, J., Verbekeb, W., Vanhonackerb, F., Zakowska-Biemansc, S., Sajdakowskac, M., Sulmont- Rosséd, C., Issanchoud, S., Contele, M., Scalvedie, M.L., Granlif, B.S., Hersleth, M. (2009): Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study, Appetite, 52: 345-354.
5. Hauser, J. R., Clausing, D. (1988): The House of Quality. Harvard Business Review, 66: 63-73.
6. Napolitano, F., Braghieri, A., Piasentier, E., Favotto, S., Naspetti, S., Zanoli, R. (2010): Cheese liking and consumer willingness to pay as affected by information about organic production, Journal of Dairy Research, 77: 280-286.
7. Vatthanakul, S., Jangchud, A., Jangchud, K., Therdthai, N., Wilkinson, B. (2010) Gold kiwifruit leather product development using Quality Function Deployment approach. Food Quality and Preference, 21: 339-345.
8. Zanoli, R., Scarpa, R., Napolitano, F., Piasentier, E., Naspetti, S., Bruschi, V. (2012): Organic label as identifier of environmentally related quality: a consumer choice experiment on beef in Italy. Renewable Agricultural and Food Systems (forthcoming).