Sensory attributes shaping consumers’ willingness-to-pay for newly developed processed meat products with natural compounds and a reduced level of nitrite
- Author
- Christine Yung Hung (UGent) and Wim Verbeke (UGent)
- Organization
- Keywords
- Processed meat products, Nitrite, Phytochemicals, Experimental auctions, Elastic net, Regression tree, JAR ATTRIBUTES, QUALITY, LIKING, REGRESSION, IMPACT, INFORMATION, CONSUMPTION, PORK, SALT, REGULARIZATION
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8515636
- MLA
- Hung, Christine Yung, and Wim Verbeke. “Sensory Attributes Shaping Consumers’ Willingness-to-Pay for Newly Developed Processed Meat Products with Natural Compounds and a Reduced Level of Nitrite.” FOOD QUALITY AND PREFERENCE, vol. 70, 2018, pp. 21–31, doi:10.1016/j.foodqual.2017.02.017.
- APA
- Hung, C. Y., & Verbeke, W. (2018). Sensory attributes shaping consumers’ willingness-to-pay for newly developed processed meat products with natural compounds and a reduced level of nitrite. FOOD QUALITY AND PREFERENCE, 70, 21–31. https://doi.org/10.1016/j.foodqual.2017.02.017
- Chicago author-date
- Hung, Christine Yung, and Wim Verbeke. 2018. “Sensory Attributes Shaping Consumers’ Willingness-to-Pay for Newly Developed Processed Meat Products with Natural Compounds and a Reduced Level of Nitrite.” FOOD QUALITY AND PREFERENCE 70: 21–31. https://doi.org/10.1016/j.foodqual.2017.02.017.
- Chicago author-date (all authors)
- Hung, Christine Yung, and Wim Verbeke. 2018. “Sensory Attributes Shaping Consumers’ Willingness-to-Pay for Newly Developed Processed Meat Products with Natural Compounds and a Reduced Level of Nitrite.” FOOD QUALITY AND PREFERENCE 70: 21–31. doi:10.1016/j.foodqual.2017.02.017.
- Vancouver
- 1.Hung CY, Verbeke W. Sensory attributes shaping consumers’ willingness-to-pay for newly developed processed meat products with natural compounds and a reduced level of nitrite. FOOD QUALITY AND PREFERENCE. 2018;70:21–31.
- IEEE
- [1]C. Y. Hung and W. Verbeke, “Sensory attributes shaping consumers’ willingness-to-pay for newly developed processed meat products with natural compounds and a reduced level of nitrite,” FOOD QUALITY AND PREFERENCE, vol. 70, pp. 21–31, 2018.
@article{8515636,
author = {{Hung, Christine Yung and Verbeke, Wim}},
issn = {{0950-3293}},
journal = {{FOOD QUALITY AND PREFERENCE}},
keywords = {{Processed meat products,Nitrite,Phytochemicals,Experimental auctions,Elastic net,Regression tree,JAR ATTRIBUTES,QUALITY,LIKING,REGRESSION,IMPACT,INFORMATION,CONSUMPTION,PORK,SALT,REGULARIZATION}},
language = {{eng}},
location = {{Dijon, France}},
pages = {{21--31}},
title = {{Sensory attributes shaping consumers’ willingness-to-pay for newly developed processed meat products with natural compounds and a reduced level of nitrite}},
url = {{http://doi.org/10.1016/j.foodqual.2017.02.017}},
volume = {{70}},
year = {{2018}},
}
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