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dc.contributor | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
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dc.contributor | Universitat Politècnica de Catalunya. CREDA - Centre de Recerca en Economia i Desenvolupament Agroalimentari |
dc.contributor.author | Kallas, Zein |
dc.contributor.author | Martínez, Beatriz |
dc.contributor.author | Panella-Riera, Nuria |
dc.contributor.author | Gil Roig, José María |
dc.date | 2016-06-28 |
dc.identifier.citation | Kallas, Z., Martínez, B., Panella-Riera, N., Gil, J. The effect of sensory experience on expected preferences toward a masking strategy for boar-tainted frankfurter sausages. "Food quality and preference", 28 Juny 2016, vol. 54, p. 1-12. |
dc.identifier.citation | 0950-3293 |
dc.identifier.citation | 10.1016/j.foodqual.2016.06.015 |
dc.identifier.uri | http://hdl.handle.net/2117/102169 |
dc.language.iso | eng |
dc.rights | info:eu-repo/semantics/openAccess |
dc.rights | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria de la carn |
dc.subject | Swine |
dc.subject | Consumer preference |
dc.subject | Boar taint |
dc.subject | Non-hypothetical discrete choice experiments |
dc.subject | Generalized multinomial logit |
dc.subject | Frankfurter sausages |
dc.subject | Carn de porc -- Indústria i comerç |
dc.title | The effect of sensory experience on expected preferences toward a masking strategy for boar-tainted frankfurter sausages |
dc.type | info:eu-repo/semantics/publishedVersion |
dc.type | info:eu-repo/semantics/article |
dc.description.abstract |