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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
24/02/2000 |
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Data da última atualização: |
09/06/2018 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
GARCIA, J. C. |
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Afiliação: |
JOAO CARLOS GARCIA, CNPMS. |
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Título: |
The economics of technology development for abiotic stress in the cerrado of Brazil and its potential use in other environments and cultures. |
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Ano de publicação: |
1998 |
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Fonte/Imprenta: |
In: WORKSHOP TO DEVELOP A STRATEGY FOR COLLABORATIVE RESEARCH AND DISSEMINATION OF TECHNOLOGY IN SUSTAINABLE CROP PRODUCTION IN ACID SAVANNAS AND OTHER PROBLEM SOILS OF THE WORLD, 1998, [West Lafayette], USA. Proceedings. [West Lafayette]: Purdue University, [1998?]. p. 63-69. |
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Idioma: |
Inglês |
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Palavras-Chave: |
Acid soil; Brasil; Economic; Estresse; Savanna. |
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Thesagro: |
Cerrado; Solo Ácido; Stress. |
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Thesaurus Nal: |
Brazil. |
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Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/40691/1/Economics-technology.pdf
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Marc: |
LEADER 00854nam a2200205 a 4500
001 1483413
005 2018-06-09
008 1998 bl uuuu u00u1 u #d
100 1 $aGARCIA, J. C.
245 $aThe economics of technology development for abiotic stress in the cerrado of Brazil and its potential use in other environments and cultures.$h[electronic resource]
260 $aIn: WORKSHOP TO DEVELOP A STRATEGY FOR COLLABORATIVE RESEARCH AND DISSEMINATION OF TECHNOLOGY IN SUSTAINABLE CROP PRODUCTION IN ACID SAVANNAS AND OTHER PROBLEM SOILS OF THE WORLD, 1998, [West Lafayette], USA. Proceedings. [West Lafayette]: Purdue University, [1998?]. p. 63-69.$c1998
650 $aBrazil
650 $aCerrado
650 $aSolo Ácido
650 $aStress
653 $aAcid soil
653 $aBrasil
653 $aEconomic
653 $aEstresse
653 $aSavanna
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Pecuária Sul. Para informações adicionais entre em contato com cppsul.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Pecuária Sul. |
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Data corrente: |
15/01/2018 |
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Data da última atualização: |
16/01/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
ANDRADE, J. C. de; NALERIO, E. S.; GIONGO, C.; BARCELLOS, M. D.; ARES, G.; DELIZA, R. |
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Afiliação: |
Juliana Cunha de Andrade, UFRJ; ELEN SILVEIRA NALERIO, CPPSUL; CITIELI GIONGO, CPPSUL; Marcia Dutra de Barcellos, Universidade do Rio Grande do Sul; Gastón Ares, Universidad de la República; ROSIRES DELIZA, CTAA. |
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Título: |
Consumer perception of dry-cured sheep meat products: influence of process parameters under different evoked contexts. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Meat Science, v. 130, p. 30-37, Aug. 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: The development of high-quality air-dried cured sheep meat products adapted to meet consumer demands represent an interesting option to add value to the meat of adult animals. The present study aimed to evaluate the influence of process parameters on consumer choice of two products from sheep meat under different evoked contexts, considering product concepts. A total of 375 Brazilian participants completed a choice-based conjoint task with three 2-level variables for each product: maturation time, smoking, and sodium reduction for dry-cured sheep ham, and natural antioxidant, smoking, and sodium reduction for sheep meat coppa. A between-subjects experimental design was used to evaluate the influence of consumption context on consumer choices. All the process parameters significantly influenced consumer choice. However, their relative importance was affected by evoked context. |
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Palavras-Chave: |
Consumer studies; Context; Cured air-dried meat. |
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Thesagro: |
Carne; Ovino. |
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Thesaurus NAL: |
sheep meat. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 01617naa a2200253 a 4500
001 2085270
005 2018-01-16
008 2017 bl uuuu u00u1 u #d
100 1 $aANDRADE, J. C. de
245 $aConsumer perception of dry-cured sheep meat products$binfluence of process parameters under different evoked contexts.$h[electronic resource]
260 $c2017
520 $aAbstract: The development of high-quality air-dried cured sheep meat products adapted to meet consumer demands represent an interesting option to add value to the meat of adult animals. The present study aimed to evaluate the influence of process parameters on consumer choice of two products from sheep meat under different evoked contexts, considering product concepts. A total of 375 Brazilian participants completed a choice-based conjoint task with three 2-level variables for each product: maturation time, smoking, and sodium reduction for dry-cured sheep ham, and natural antioxidant, smoking, and sodium reduction for sheep meat coppa. A between-subjects experimental design was used to evaluate the influence of consumption context on consumer choices. All the process parameters significantly influenced consumer choice. However, their relative importance was affected by evoked context.
650 $asheep meat
650 $aCarne
650 $aOvino
653 $aConsumer studies
653 $aContext
653 $aCured air-dried meat
700 1 $aNALERIO, E. S.
700 1 $aGIONGO, C.
700 1 $aBARCELLOS, M. D.
700 1 $aARES, G.
700 1 $aDELIZA, R.
773 $tMeat Science$gv. 130, p. 30-37, Aug. 2017.
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Embrapa Pecuária Sul (CPPSUL) |
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