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dc.contributor.authorPanella Riera, Nuria
dc.contributor.authorBlanch, Marta
dc.contributor.authorKallas, Zein
dc.contributor.authorChevillon, Patrick
dc.contributor.authorGaravaldi, A.
dc.contributor.authorGil Roig, José María
dc.contributor.authorFont i Furnols, Maria
dc.contributor.authorOliver, Maria Angels
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2016-03-14T11:15:23Z
dc.date.available2017-03-01T01:30:15Z
dc.date.issued2016-02-08
dc.identifier.citationPanella-Riera, N., Blanch, M., Kallas, Z., Chevillon, P., Garavaldi, A., Gil, J.M., Font, M., Oliver, M. Consumers' segmentation based on the acceptability of meat from entire male pigs with different boar taint levels in four European countries: France, Italy, Spain and United Kingdom. "Meat science", 08 Febrer 2016, núm. 114, p. 137-145.
dc.identifier.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/2117/84290
dc.description.abstractTwo consumer studies were conducted to know the acceptability of pork with different boar taint levels: test 1 performed in Spain (n = 126) and United Kingdom (n = 146), and test 2 performed in France (n = 139) and Italy (n = 140). Each test had 3 types of pork: ‘Female meat’, ‘Low boar tainted meat’, and a third type was ‘Medium boar tainted meat’
dc.format.extent9 p.
dc.language.isoeng
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Alimentació i nutrició humana
dc.subject.lcshConsumers choice
dc.subject.otherAcceptability
dc.subject.otherAndrostenone
dc.subject.otherBoar taint
dc.subject.otherConsumers
dc.subject.otherClusters
dc.subject.otherSkatole
dc.titleConsumers' segmentation based on the acceptability of meat from entire male pigs with different boar taint levels in four European countries: France, Italy, Spain and United Kingdom
dc.typeArticle
dc.subject.lemacConsumidors -- Conducta
dc.contributor.groupUniversitat Politècnica de Catalunya. CREDA - Centre de Recerca en Economia i Desenvolupament Agroalimentari
dc.identifier.doi10.1016/j.meatsci.2015.12.017
dc.rights.accessOpen Access
local.identifier.drac17525624
dc.description.versionPostprint (updated version)
local.citation.authorPanella-Riera, N.; Blanch, M.; Kallas, Z.; Chevillon, P.; Garavaldi, A.; Gil, J.M.; Font, M.; Oliver, M.
local.citation.publicationNameMeat science
local.citation.number114
local.citation.startingPage137
local.citation.endingPage145


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