Consumers' acceptance of innovations in dry-cured ham Impact of reduced salt content, prolonged aging time and new origin

Publication details

Journal : Food Quality and Preference , vol. 22 , p. 31–41–11 , 2011

Publisher : Elsevier

International Standard Numbers :
Printed : 0950-3293
Electronic : 1873-6343

Publication type : Academic article

Contributors : Hersleth, Margrethe; Almli, Valérie Lengard; Verbeke, Wim; Guerrero, Luis; Næs, Tormod

Issue : 1

Links :
DOI : doi.org/10.1016/j.foodqual.201...