dc.contributor.author | Hersleth, Margrethe | |
dc.contributor.author | Monteleone, Erminio | |
dc.contributor.author | Segtnan, Anne | |
dc.contributor.author | Næs, Tormod | |
dc.date.accessioned | 2018-04-17T10:58:02Z | |
dc.date.available | 2018-04-17T10:58:02Z | |
dc.date.created | 2015-01-22T13:55:22Z | |
dc.date.issued | 2015 | |
dc.identifier.citation | Food Quality and Preference. 2015, 40 (1), 191-198. | |
dc.identifier.issn | 0950-3293 | |
dc.identifier.uri | http://hdl.handle.net/11250/2494441 | |
dc.language.iso | eng | |
dc.title | Effects of evoked meal contexts on consumers’ responses to intrinsic and extrinsic product attributes in dry-cured ham | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | submittedVersion | |
dc.source.pagenumber | 191-198 | |
dc.source.volume | 40 | |
dc.source.journal | Food Quality and Preference | |
dc.source.issue | 1 | |
dc.identifier.doi | 10.1016/j.foodqual.2014.10.002 | |
dc.identifier.cristin | 1204904 | |
dc.relation.project | Nofima AS: 4093 | |
dc.relation.project | Norges forskningsråd: 225062 | |
dc.relation.project | Nofima AS: 201302 | |
dc.relation.project | Norges forskningsråd: 225096 | |
dc.relation.project | Nofima AS: 201308 | |
dc.relation.project | Norges forskningsråd: 203698 | |
cristin.unitcode | 7543,3,3,0 | |
cristin.unitcode | 7543,3,2,0 | |
cristin.unitname | Sensorikk, forbruker og innovasjon | |
cristin.unitname | Råvare og prosess | |
cristin.ispublished | true | |
cristin.fulltext | preprint | |
cristin.qualitycode | 1 | |