Title of article :
Consumer attitude towards store brands
Author/Authors :
Guerrero، L. نويسنده , , Colomer، Y. نويسنده , , Guàrdia، M. D. نويسنده , , Xicola، J. نويسنده , , Clotet، R. نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2000
Abstract :
Two sous vide dishes, bolognaise meat sauce and chicken tikka masala which were processed at 70°C for 900 min and 90°C for 45 min, respectively, were stored at 1.5°C and assessed at regular intervals up to 40 days storage. Trained quantitative descriptive analysis panels and laboratory consumer panels indicated that the products largely retained their level of sensory quality and acceptance throughout the 40 days. The sous vide process can, therefore, produce perceived "fresh", convenient, high quality refrigerated foods of extended durability.
Keywords :
Branding , Store brands , Theory of Reasoned Action , Beliefs
Journal title :
FOOD QUALITY & PREFERENCE
Journal title :
FOOD QUALITY & PREFERENCE