Consumers' expectations and acceptability for low saturated fat ‘salami’: healthiness or taste?

Journal of the Science of Food and Agriculture

Volumn 97, Issue 11, 2017, Pages 3515-3521

  Marino, Rosaria ^a   della Malva, Antonella ^a   Seccia, Antonio ^a   Caroprese, Mariangela ^a   Sevi, Agostino ^a   Albenzio, Marzia ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

consumer expectations; consumers' segmentation; informed acceptability; low saturated fat salami; sensory properties

Indexed keywords

FATTY ACID; OLIVE OIL;

ADULT; AGED; ANALYSIS; ANIMAL; CONSUMER ATTITUDE; FAT SUBSTITUTE; FEMALE; HUMAN; MALE; MEAT; METABOLISM; MIDDLE AGED; PIG; TASTE; YOUNG ADULT;

ADULT; AGED; ANIMALS; CONSUMER BEHAVIOR; FAT SUBSTITUTES; FATTY ACIDS; FEMALE; HUMANS; MALE; MEAT PRODUCTS; MIDDLE AGED; OLIVE OIL; SWINE; TASTE; YOUNG ADULT;

EID: 85012261830     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8205     Document Type: Article

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