Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association

JUDACEWSKI, Priscila; LOS, Paulo Ricardo; Lima, Larissa Siqueira; Alberti, Aline; Zielinski, Acácio Antônio Ferreira; Nogueira, Alessandro

doi:10.1111/1471-0307.12649

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Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association

Author(s): Priscila Judacewski ¹ , Paulo Ricardo Los ¹ , Larissa Siqueira Lima ² , Aline Alberti ¹ ^, ² , Acácio Antonio Ferreira Zielinski ³ , Alessandro Nogueira ¹ ^, ²

Publication date Created: June 11 2019

Publication date (Electronic): September 02 2019

Journal: International Journal of Dairy Technology

Publisher: Wiley

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Rosires Deliza, Gastón Ares (2010)

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Comment analysis of consumer’s likes and dislikes as an alternative tool to preference mapping. A case study on apples

R. Symoneaux, M.V. Galmarini, E. Mehinagic (2012)

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Understanding consumers' perception of lamb meat using free word association

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Author and article information

Contributors

Priscila Judacewski: (View ORCID Profile)

Paulo Ricardo Los: (View ORCID Profile)

Larissa Siqueira Lima: (View ORCID Profile)

Aline Alberti: (View ORCID Profile)

Acácio Antonio Ferreira Zielinski: (View ORCID Profile)

Alessandro Nogueira: (View ORCID Profile)

Journal

Title: International Journal of Dairy Technology

Abbreviated Title: Int J Dairy Technol

Publisher: Wiley

ISSN (Print): 1364-727X

ISSN (Electronic): 1471-0307

Publication date Created: June 11 2019

Publication date Created: November 2019

Publication date (Electronic): September 02 2019

Publication date (Print): November 2019

Volume: 72

Issue: 4

Pages: 585-590

Affiliations

[1 ]Graduate Program in Food Science and Technology State University of Ponta Grossa (UEPG)Av. Carlos Cavalcanti 4748 Ponta Grossa PRCEP 84.030‐900Brazil

[2 ]Department of Food Engineering State University of Ponta Grossa (UEPG) Av. Carlos Cavalcanti 4748 Ponta Grossa PRCEP 84.030‐900Brazil

[3 ]Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina (UFSC) Florianópolis SC88010‐970Brazil

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DOI: 10.1111/1471-0307.12649

SO-VID: 562be6b1-e300-423c-a8fc-ecd94ad07728

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http://doi.wiley.com/10.1002/tdm_license_1.1

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Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association

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International Journal of Applied Technology in Medical Sciences

Most cited references 22

Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis

Comment analysis of consumer’s likes and dislikes as an alternative tool to preference mapping. A case study on apples

Understanding consumers' perception of lamb meat using free word association

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