Development of Models To Relate Microbiological and Headspace Volatile Parameters in Stored Atlantic Salmon to Acceptance and Willingness To Prepare the Product by Senior Consumers

Author： Erickson Marilyn C.   Ma Li M.   Doyle Michael P.  

Publisher： International Association for Food Protection

E-ISSN： 1944-9097|78|12|2156-2169

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.78, Iss.12, 2015-12, pp. : 2156-2169

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Locally produced textiles: product development and evaluation of consumers’ acceptance

By Cao Huantian   Scudder Crescent   Howard Christine   Piro Karen   Tattersall Hillary   Frett John  

International Journal of Fashion Design, Technology and Education, Vol. 7, Iss. 3, 2014-09 ,pp. : 189-197

Taylor & Francis Ltd

Access to resources Recommend Favorite

Consumers' willingness to pay for organic food: Factors that affect it and variation per organic product type

By Krystallis Athanasios   Chryssohoidis George  

British Food Journal, Vol. 107, Iss. 5, 2005-05 ,pp. : 320-343

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Drivers of consumers’ willingness to pay for halal logistics

By Fathi Elahe   Zailani Suhaiza   Iranmanesh Mohammad   Kanapathy Kanagi  

British Food Journal, Vol. 118, Iss. 2, 2016-02 ,pp. : 464-479

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

"We must have the wrong consumers" - a case study on new food product development failure

By Ryynänen Toni   Hakatie Annaleena  

British Food Journal, Vol. 116, Iss. 4, 2014-04 ,pp. : 707-722

Emerald Group Publishing Ltd

Access to resources Recommend Favorite