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Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses

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dc.contributor.authorOjeda, Mónica
dc.contributor.authorEtaio, Iñaki
dc.contributor.authorValentin, Dominique
dc.contributor.authorDacremont, Catherine
dc.contributor.authorZannoni, Mario
dc.contributor.authorTupasela, Tuomo
dc.contributor.authorLilleberg, Leena
dc.contributor.authorPérez-Elortondo, Francisco José
dc.contributor.departmentid4100211310
dc.contributor.organizationLuonnonvarakeskus
dc.date.accessioned2021-03-22T07:00:45Z
dc.date.accessioned2025-05-28T13:55:10Z
dc.date.available2021-03-22T07:00:45Z
dc.date.issued2021
dc.description.vuosik2021
dc.format.bitstreamfalse
dc.format.pagerange8 p.
dc.identifier.olddbid489818
dc.identifier.oldhandle10024/547276
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/24432
dc.language.isoen
dc.okm.corporatecopublicationei
dc.okm.discipline520
dc.okm.internationalcopublicationon
dc.okm.openaccess0 = Ei vastausta
dc.okm.selfarchivedei
dc.publisherLongman Scientific & Technical.
dc.relation.articlenumber104047
dc.relation.doi10.1016/j.foodqual.2020.104047
dc.relation.ispartofseriesFood quality and preference
dc.relation.issn0950-3293
dc.relation.issn1873-6343
dc.relation.volume87
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/547276
dc.subject.ysoPerceived sensory quality
dc.subject.ysoCross-cultural study
dc.subject.ysoConsumer
dc.subject.ysoLiking
dc.subject.ysoPDO cheese
dc.tehOHFO-Alku-3
dc.titleEffect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses
dc.typepublication
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|

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