Ostrich meat buying intention and sensory studies: a proposing orientation for producers in Puebla, Mexico
Regional markets positioning of new products are a hard work. In this work, consumer’s buying intention and sensory attributes of ostrich meat were performed. Polled persons (n= 218) indicate that most desirable sensory attributes (odor, texture, general appearance) had a score of 4 in a 5 points sc...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidad Autonoma Metropolitana
2010-12-01
|
| Series: | Nacameh |
| Subjects: | |
| Online Access: | http://cbs.izt.uam.mx/nacameh/v4n2/Nacameh_v4n2_044YanezMoneda_etal.pdf |