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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| Format: | Doctoral Thesis |
| Language: | English |
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Uppsala universitet, Institutionen för hushållsvetenskap (IHV)
2004
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| Online Access: | http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-4529 http://nbn-resolving.de/urn:isbn:91-554-6029-1 |