Influence of information on origin and technology on the consumer response: The case of soppressata salami

By T. Iaccarino, R. Monaco, A. Mincione, S. Cavella, P. Masi. 2006

93 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/6a50a757caaf1246a23e8627aee79470cbe31916

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. L. Guerrero
2. Valérie Lengard
3. Tormod Næs
4. Wim Verbeke
5. K. Grunert

In Sensory Systems

1. Tormod Næs
2. Wim Verbeke

Citations in the corpus

• Consumers' acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin (2011, background): “This information may have a symbolic and emotional meaning for them (Iaccarino et al., 2006), which has shown to lead to higher product acceptability.”