Influence of Health and Environmental Information on Hedonic Evaluation of Organic and Conventional Bread
- Autor
- ANNETT, L. E1 ; MURALIDHARAN, V2 ; BOXALL, P. C2 ; CASH, S. B2 ; WISMER, W. V1
[1] Dept. of Agricultural, Food and Nutritional Science, 4-10 Agriculture/Forestry Centre, Univ. of Alberta, Edmonton, AB, T6G 2P5, Canada
[2] Dept. of Rural Economy, 515 General Services Building, Univ. of Alberta, Edmonton, AB, T6G 2H1, Canada - Fuente
Journal of food science. 2008, Vol 73, Num 4 ; H50-H57 ; ref : 1/2 p
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Campo Científico
- Food science technology
- Editor
- Institute of Food Technologists, Chicago, IL
- País de la publicación
- United States
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- information organic preference change sensory acceptance test wheat bread
- Palabra clave (fr)
- Acceptation Blé tendre Evaluation Information Pain blé Préférence Santé
- Palabra clave (in)
- Acceptance Soft wheat Evaluation Information Wheat bread Preference Health
- Palabra clave (es)
- Aceptación Trigo candeal Evaluación Información Pan trigo Preferencia Salud
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 20338872
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
Acceso al documento
Install on your browser
DOI
10.1111/j.1750-3841.2008.00723.x 
https://dx.doi.org/10.1111/j.1750-3841.2008.00723.x
"O:13:\"PanistOpenUrl\":36:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000idc\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:32:\"10.1111\/j.1750-3841.2008.00723.x\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:105:\"Influence of Health and Environmental Information on Hedonic Evaluation of Organic and Conventional Bread\";s:9:\"\u0000*\u0000jtitle\";s:23:\"Journal of food science\";s:9:\"\u0000*\u0000stitle\";s:11:\"J. food sci\";s:7:\"\u0000*\u0000date\";s:4:\"2008\";s:9:\"\u0000*\u0000volume\";s:2:\"73\";s:8:\"\u0000*\u0000issue\";s:1:\"4\";s:8:\"\u0000*\u0000spage\";s:0:\"\";s:8:\"\u0000*\u0000epage\";s:0:\"\";s:8:\"\u0000*\u0000pages\";s:7:\"H50-H57\";s:7:\"\u0000*\u0000issn\";s:9:\"0022-1147\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:6:\"ANNETT\";s:10:\"\u0000*\u0000aufirst\";s:4:\"L. E\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:4:{i:0;s:15:\"MURALIDHARAN, V\";i:1;s:12:\"BOXALL, P. C\";i:2;s:10:\"CASH, S. B\";i:3;s:12:\"WISMER, W. V\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"JFDSAZ\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:105:\"Influence of Health and Environmental Information on Hedonic Evaluation of Organic and Conventional Bread\";s:8:\"\u0000*\u0000place\";s:11:\"Chicago, IL\";s:6:\"\u0000*\u0000pub\";s:31:\"Institute of Food Technologists\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Acceso mediante Panist
"O:12:\"IstexOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:32:\"10.1111\/j.1750-3841.2008.00723.x\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:105:\"Influence of Health and Environmental Information on Hedonic Evaluation of Organic and Conventional Bread\";s:9:\"\u0000*\u0000jtitle\";s:23:\"Journal of food science\";s:9:\"\u0000*\u0000stitle\";s:11:\"J. food sci\";s:7:\"\u0000*\u0000date\";s:4:\"2008\";s:9:\"\u0000*\u0000volume\";s:2:\"73\";s:8:\"\u0000*\u0000issue\";s:1:\"4\";s:8:\"\u0000*\u0000spage\";s:0:\"\";s:8:\"\u0000*\u0000epage\";s:0:\"\";s:8:\"\u0000*\u0000pages\";s:7:\"H50-H57\";s:7:\"\u0000*\u0000issn\";s:9:\"0022-1147\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:6:\"ANNETT\";s:10:\"\u0000*\u0000aufirst\";s:4:\"L. E\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:4:{i:0;s:15:\"MURALIDHARAN, V\";i:1;s:12:\"BOXALL, P. C\";i:2;s:10:\"CASH, S. B\";i:3;s:12:\"WISMER, W. V\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"JFDSAZ\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:105:\"Influence of Health and Environmental Information on Hedonic Evaluation of Organic and Conventional Bread\";s:8:\"\u0000*\u0000place\";s:11:\"Chicago, IL\";s:6:\"\u0000*\u0000pub\";s:31:\"Institute of Food Technologists\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Acceso mediante Istex
"O:16:\"UnpaywallOpenUrl\":35:{s:8:\"\u0000*\u0000email\";s:27:\"assistance-portail@inist.fr\";s:6:\"\u0000*\u0000fmt\";N;s:6:\"\u0000*\u0000doi\";s:32:\"10.1111\/j.1750-3841.2008.00723.x\";s:6:\"\u0000*\u0000pii\";N;s:7:\"\u0000*\u0000pmid\";N;s:9:\"\u0000*\u0000atitle\";N;s:9:\"\u0000*\u0000jtitle\";N;s:9:\"\u0000*\u0000stitle\";N;s:7:\"\u0000*\u0000date\";N;s:9:\"\u0000*\u0000volume\";N;s:8:\"\u0000*\u0000issue\";N;s:8:\"\u0000*\u0000spage\";N;s:8:\"\u0000*\u0000epage\";N;s:8:\"\u0000*\u0000pages\";N;s:7:\"\u0000*\u0000issn\";N;s:8:\"\u0000*\u0000eissn\";N;s:9:\"\u0000*\u0000aulast\";N;s:10:\"\u0000*\u0000aufirst\";N;s:9:\"\u0000*\u0000auinit\";N;s:10:\"\u0000*\u0000auinitm\";N;s:5:\"\u0000*\u0000au\";N;s:9:\"\u0000*\u0000aucorp\";N;s:7:\"\u0000*\u0000isbn\";N;s:8:\"\u0000*\u0000coden\";N;s:8:\"\u0000*\u0000genre\";N;s:7:\"\u0000*\u0000part\";N;s:9:\"\u0000*\u0000btitle\";N;s:8:\"\u0000*\u0000title\";N;s:8:\"\u0000*\u0000place\";N;s:6:\"\u0000*\u0000pub\";N;s:10:\"\u0000*\u0000edition\";N;s:9:\"\u0000*\u0000tpages\";N;s:9:\"\u0000*\u0000series\";N;s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";N;}"
Acceso mediante Unpaywall
"O:16:\"EuropePMCOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:32:\"10.1111\/j.1750-3841.2008.00723.x\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:105:\"Influence of Health and Environmental Information on Hedonic Evaluation of Organic and Conventional Bread\";s:9:\"\u0000*\u0000jtitle\";s:23:\"Journal of food science\";s:9:\"\u0000*\u0000stitle\";s:11:\"J. food sci\";s:7:\"\u0000*\u0000date\";s:4:\"2008\";s:9:\"\u0000*\u0000volume\";s:2:\"73\";s:8:\"\u0000*\u0000issue\";s:1:\"4\";s:8:\"\u0000*\u0000spage\";s:0:\"\";s:8:\"\u0000*\u0000epage\";s:0:\"\";s:8:\"\u0000*\u0000pages\";s:7:\"H50-H57\";s:7:\"\u0000*\u0000issn\";s:9:\"0022-1147\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:6:\"ANNETT\";s:10:\"\u0000*\u0000aufirst\";s:4:\"L. E\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:4:{i:0;s:15:\"MURALIDHARAN, V\";i:1;s:12:\"BOXALL, P. C\";i:2;s:10:\"CASH, S. B\";i:3;s:12:\"WISMER, W. V\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"JFDSAZ\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:105:\"Influence of Health and Environmental Information on Hedonic Evaluation of Organic and Conventional Bread\";s:8:\"\u0000*\u0000place\";s:11:\"Chicago, IL\";s:6:\"\u0000*\u0000pub\";s:31:\"Institute of Food Technologists\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Acceso mediante Europe PubMed Central
"O:11:\"BaseOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:32:\"10.1111\/j.1750-3841.2008.00723.x\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:105:\"Influence of Health and Environmental Information on Hedonic Evaluation of Organic and Conventional Bread\";s:9:\"\u0000*\u0000jtitle\";s:23:\"Journal of food science\";s:9:\"\u0000*\u0000stitle\";s:11:\"J. food sci\";s:7:\"\u0000*\u0000date\";s:4:\"2008\";s:9:\"\u0000*\u0000volume\";s:2:\"73\";s:8:\"\u0000*\u0000issue\";s:1:\"4\";s:8:\"\u0000*\u0000spage\";s:0:\"\";s:8:\"\u0000*\u0000epage\";s:0:\"\";s:8:\"\u0000*\u0000pages\";s:7:\"H50-H57\";s:7:\"\u0000*\u0000issn\";s:9:\"0022-1147\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:6:\"ANNETT\";s:10:\"\u0000*\u0000aufirst\";s:4:\"L. E\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:4:{i:0;s:15:\"MURALIDHARAN, V\";i:1;s:12:\"BOXALL, P. C\";i:2;s:10:\"CASH, S. B\";i:3;s:12:\"WISMER, W. V\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"JFDSAZ\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:105:\"Influence of Health and Environmental Information on Hedonic Evaluation of Organic and Conventional Bread\";s:8:\"\u0000*\u0000place\";s:11:\"Chicago, IL\";s:6:\"\u0000*\u0000pub\";s:31:\"Institute of Food Technologists\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Acceso mediante Base Search
"O:12:\"ArXivOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:32:\"10.1111\/j.1750-3841.2008.00723.x\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:105:\"Influence of Health and Environmental Information on Hedonic Evaluation of Organic and Conventional Bread\";s:9:\"\u0000*\u0000jtitle\";s:23:\"Journal of food science\";s:9:\"\u0000*\u0000stitle\";s:11:\"J. food sci\";s:7:\"\u0000*\u0000date\";s:4:\"2008\";s:9:\"\u0000*\u0000volume\";s:2:\"73\";s:8:\"\u0000*\u0000issue\";s:1:\"4\";s:8:\"\u0000*\u0000spage\";s:0:\"\";s:8:\"\u0000*\u0000epage\";s:0:\"\";s:8:\"\u0000*\u0000pages\";s:7:\"H50-H57\";s:7:\"\u0000*\u0000issn\";s:9:\"0022-1147\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:6:\"ANNETT\";s:10:\"\u0000*\u0000aufirst\";s:4:\"L. E\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:4:{i:0;s:15:\"MURALIDHARAN, V\";i:1;s:12:\"BOXALL, P. C\";i:2;s:10:\"CASH, S. B\";i:3;s:12:\"WISMER, W. V\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"JFDSAZ\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:105:\"Influence of Health and Environmental Information on Hedonic Evaluation of Organic and Conventional Bread\";s:8:\"\u0000*\u0000place\";s:11:\"Chicago, IL\";s:6:\"\u0000*\u0000pub\";s:31:\"Institute of Food Technologists\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Acceso mediante arXiv
