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Ballco PCorresponding AuthorGracía AAuthor

Publicaciones > Article

An extended approach combining sensory and real choice experiments to examine new product attributes

Publicated to:Food Quality And Preference. 80 (UNSP 103830): - 2020-03-01 80(UNSP 103830), doi: 10.1016/j.foodqual.2019.103830

Ballco P; Gracía A;

Affiliations

454 - Funding

Ctr Invest & Tecnol Agroalimentaria Aragon CITA, Unidad Econ Agroalimentaria & Recursos Nat, Avda Montanana 930, Zaragoza 50059, Spain - Author

Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), Zaragoza, Spain - Author

Unidad de Economía Agroalimentaria y de los Recursos Naturales, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, Zaragoza, 50059, Spain - Author

Univ Zaragoza, IA2, CITA, Zaragoza, Spain - Author

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Abstract

Keywords: Error component random parameter logit; Extra virgin olive oil; Preferences; Real choice experiment; Spain

Quality index

	WoS				Scopus by Scimago
Best Categ.	Food Science & Technology				Food Science
	WoS	Scopus by Scimago	SPI	Fecyt	Agaur	Dialnet	Circ	Capes	Miar
IF	5.565	1.135	-			-			11.000
Rank	18/142	39/373
Q	Q1	Q1	-	-	-	-	-	A1
D	D2	D2	-
T	T1	T1
P	P88	P11
Index ERIC	-
Index Emergin	-
Index AHCI	-