机译:评估瓶子和标签与盲目品尝油:包装和标签对消费者喜好,购买意愿和对特级初榨橄榄油的期望的影响
University of California, Davis Department of Food Science and Technology, United States;
University of California, Davis Department of Food Science and Technology, United States;
University of California, Davis Department of Food Science and Technology, United States,University of California, Davis, Department of Food Science and Technology, One Shields Avenue, Davis, CA 95616-8598, United States;
Extra-virgin olive oil; Packaging; Labeling; Consumer expectations; Preference mapping;
机译:标有特级初榨橄榄油作为食品补充剂;克罗地亚一些土生橄榄油中的酚类化合物
机译:标有特级初榨橄榄油作为食品补充剂;克罗地亚一些土生橄榄油中的酚类化合物
机译:消费者滥用原产国标签:意大利特级初级橄榄油市场的见解
机译:光学方法和差示扫描量热法作为橄榄油辨别的潜在工具(特里氏植物和植物油混合)
机译:缓解消费者行为的感官和非感官因素分析:特级初榨橄榄油的案例研究。
机译:消费者滥用原产国标签:意大利特级初级橄榄油市场的见解
机译:消费者对原产地和健康声明标签特级初榨橄榄油的偏好