Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1127744
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dc.contributor.authorNASSU, R. T.
dc.contributor.authorMAURICIO, R. A.
dc.contributor.authorCORDEIRO, C. de S.
dc.contributor.authorFRANCISCO, V. C.
dc.date.accessioned2020-12-08T09:09:29Z-
dc.date.available2020-12-08T09:09:29Z-
dc.date.created2020-12-07
dc.date.issued2020
dc.identifier.citationIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 66.; RECIPROCAL MEAT CONFERENCE, 73., 2020, Florida. Proceedings... Florida: AMSA, 2020.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1127744-
dc.descriptionPackaging affects physicochemical and sensory characteristics of meat. The use of edible coatings is an alternative to extend the shelf life of meat, but the consumer acceptance of this type of product is not widely investigated. In this study, lamb meat with chitosan edible coating was evaluated regarding consumers? acceptance and purchase intent in blind and with label information conditions.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectLamb
dc.subjectSensory analysis
dc.titleConsumer's acceptance and purchase intent of lamb meat with edible coating at blind and informed conditions.
dc.typeResumo em anais e proceedings
dc.subject.nalthesaurusConsumer behavior
dc.description.notesAugust, 2-7, 2020. Virtual Experience.
riaa.ainfo.id1127744
riaa.ainfo.lastupdate2020-12-07
dc.contributor.institutionRENATA TIEKO NASSU, CPPSE; Raquel Alves Maurício, UNICEP; CECILIA DE SOUZA CORDEIRO, UNESP; VANESSA CRISTINA FRANCISCO, UNESP.
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