Are sensory attributes and acceptance influenced by nutritional and health claims of low-sodium salami? Preliminary study with Brazilian consumers
The first contact between consumers and the food product is usually the packaging and it’s labelling. Therefore, it is the primary means to generate consumer’s expectations. The aim of the present work was to evaluate the influence of nutritional and health claims on acceptance of salami with reduce...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Trujillo
2017-12-01
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| Series: | Scientia Agropecuaria |
| Subjects: | |
| Online Access: | http://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/1642 |