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Effects of evoked meal contexts on consumers’ responses to intrinsic and extrinsic product attributes in dry-cured ham

dc.contributor.authorHersleth, Margrethe
dc.contributor.authorMonteleone, Erminio
dc.contributor.authorSegtnan, Anne
dc.contributor.authorNæs, Tormod
dc.date.accessioned2018-04-17T10:58:17Z
dc.date.available2018-04-17T10:58:17Z
dc.date.created2015-01-22T13:55:22Z
dc.date.issued2015
dc.identifier.citationFood Quality and Preference. 2015, 40 (1), 191-198.
dc.identifier.issn0950-3293
dc.identifier.urihttp://hdl.handle.net/11250/2494442
dc.language.isoeng
dc.titleEffects of evoked meal contexts on consumers’ responses to intrinsic and extrinsic product attributes in dry-cured ham
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionsubmittedVersion
dc.source.pagenumber191-198
dc.source.volume40
dc.source.journalFood Quality and Preference
dc.source.issue1
dc.identifier.doi10.1016/j.foodqual.2014.10.002
dc.identifier.cristin1204904
dc.relation.projectNofima AS: 4093
dc.relation.projectNorges forskningsråd: 225062
dc.relation.projectNofima AS: 201302
dc.relation.projectNorges forskningsråd: 225096
dc.relation.projectNofima AS: 201308
dc.relation.projectNorges forskningsråd: 203698
cristin.unitcode7543,3,3,0
cristin.unitcode7543,3,2,0
cristin.unitnameSensorikk, forbruker og innovasjon
cristin.unitnameRåvare og prosess
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode1


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