Influence of Health and Environmental Information on Hedonic Evaluation of Organic and Conventional Bread
- Author
- 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 - Source
Journal of food science. 2008, Vol 73, Num 4 ; H50-H57 ; ref : 1/2 p
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- information organic preference change sensory acceptance test wheat bread
- Keyword (fr)
- Acceptation Blé tendre Evaluation Information Pain blé Préférence Santé
- Keyword (en)
- Acceptance Soft wheat Evaluation Information Wheat bread Preference Health
- Keyword (es)
- Aceptación Trigo candeal Evaluación Información Pan trigo Preferencia Salud
- Classification
- 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
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 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
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DOI
10.1111/j.1750-3841.2008.00723.x 
https://dx.doi.org/10.1111/j.1750-3841.2008.00723.x
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