Appearance, consumer liking and preferences of Lucanian 'Soppressata'salami
F Napolitano, A Girolami, D Faraone, MMA Chaudry… - Meat science, 2020 - Elsevier
We assessed the effect of the raw material origin and preservative on the appearance and
consumer liking of Soppressata salami to give information concerning the best process …
consumer liking of Soppressata salami to give information concerning the best process …
Website adoption for agritourism companies: key features and perceptions of customers
M Angioni, F Musso - Destination Management and Marketing …, 2020 - igi-global.com
The purpose of this article is to analyze the influence of the key features of agritourism
companies' websites on customers purchasing decision-making process, by measuring the …
companies' websites on customers purchasing decision-making process, by measuring the …
Las marcas públicas de calidad en alimentación. Claves para conseguir marcas regionales fuertes
M Salvat Benlloch - 2020 - tdx.cat
La utilización de las marcas públicas de calidad es una estrategia que facilita la
identificación de la calidad de los productos del sector alimentario. Ayudan a certificar una …
identificación de la calidad de los productos del sector alimentario. Ayudan a certificar una …
[PDF][PDF] Consumers' preferences and attitudes toward traditional food products in Vojvodina
According to Bertozzi (1998), a traditional food product (TFP) is a representation of a group,
it belongs to a defined space and it is part of a culture that implies the cooperation of the …
it belongs to a defined space and it is part of a culture that implies the cooperation of the …