Sensory Quality and Consumer Perception of Wheat Bread : Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values

Sensory Quality and Consumer Perception of Wheat Bread : Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values

In order to study the effect of production systems aimed at sustainability on product quality and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated u...

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Bibliographic Details
Main Author: Kihlberg, Iwona
Format: Doctoral Thesis
Language:English
Published: Uppsala universitet, Institutionen för hushållsvetenskap (IHV) 2004
Subjects:
Domestic sciences
Product quality
Production quality
Sustainability
Organic farming
Wheat
Organic Food
Bread
Milling
Breadmaking
Sensory analysis
Consumers
Information
Values
Food acceptance
Hushållsvetenskap
Domestic science and nutrition
Hushålls- och kostvetenskap
Online Access:http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-4529
http://nbn-resolving.de/urn:isbn:91-554-6029-1

Internet

http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-4529
http://nbn-resolving.de/urn:isbn:91-554-6029-1

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