Traditional process: influence on sensory properties and on consumers' expectation and liking Application to 'pate de campagne' - the importance of attitudes

Author： Siret F.   Issanchou S.  

Publisher： Elsevier

ISSN： 0950-3293

Source： Food Quality and Preference, Vol.11, Iss.3, 2000-05, pp. : 217-228

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

Attitudes, habit, sensory and liking expectation as determinants of the consumption of milk

By Saba A.   Moneta E.   Nardo N.   Sinesio F.  

Food Quality and Preference, Vol. 9, Iss. 1, 1998-01 ,pp. : 31-41

Elsevier

Access to resources Recommend Favorite

Expectation, liking and purchase behaviour under economical constraint

By Lange C.   Rousseau F.   Issanchou S.  

Food Quality and Preference, Vol. 10, Iss. 1, 1998-10 ,pp. : 31-39

Elsevier

Access to resources Recommend Favorite

The contribution of sensory liking to overall liking: an analysis of six food categories

By Moskowitz H.R.   Krieger B.  

Food Quality and Preference, Vol. 6, Iss. 2, 1995-01 ,pp. : 83-90

Elsevier

Access to resources Recommend Favorite

Consumer preference structures for traditional Spanish cheeses and their relationship with sensory properties

By Barcenas P.   Perez de San Roman R.   Perez Elortondo F.J.   Albisu M.  

Food Quality and Preference, Vol. 12, Iss. 4, 2001-06 ,pp. : 269-279

Elsevier

Access to resources Recommend Favorite

Nutritional composition, microbiological and sensory properties of dried melon: A traditional Turkmen product

By Berdiyev Mirat   Arslan Derya   Ozcan M. Musa  

International Journal of Food Sciences and Nutrition, Vol. 60, Iss. 1, 2009-02 ,pp. : 60-68

Informa Healthcare

Access to resources Recommend Favorite