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001 312586
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008 150903s2013 ne | o |||| 0|eng d
020 _a9789086867622
_99789086867622
024 7 _a10.3920/9789086867622
_2doi
035 _avtls000366183
039 9 _a201509030700
_bVLOAD
_c201405070520
_dVLOAD
_y201402251329
_zstaff
040 _aMX-SnUAN
_bspa
_cMX-SnUAN
_erda
050 4 _aQH301-705
100 1 _aKlop?i?, Marija.
_eeditor.
_9354394
245 1 0 _aConsumer attitudes to food quality products :
_bEmphasis on Southern Europe /
_cedited by Marija Klop?i?, Abele Kuipers, Jean-François Hocquette.
264 1 _aWageningen :
_bWageningen Academic Publishers :
_bImprint: Wageningen Academic Publishers,
_c2013.
300 _aApprox. 305 páginas 79 ilustraciones, 18 ilustraciones en color.
_brecurso en línea.
336 _atexto
_btxt
_2rdacontent
337 _acomputadora
_bc
_2rdamedia
338 _arecurso en línea
_bcr
_2rdacarrier
347 _aarchivo de texto
_bPDF
_2rda
490 0 _aEAAP – European Federation of Animal Science ;
_v133
500 _aSpringer eBooks
520 _aQuality foods, such as traditional, EU certified, organic and health claimed are part of a growing trend towards added value in the agri-food sector. In these foods, elements of production, processing, marketing, agro-tourism and speciality stores are combined. Paramount above all is the link to the consumer, which requires a personal approach. At this point, one enters the field of food consumer science. This can be seen as a hybrid of two distinct sciences. On one hand, there is the 'hardware' component, i.e. the science of food. On the other hand, the 'software' component, related to the science of consumers' preferences and behaviour. In animal science, nearly all attention is given to the 'hardware' aspect. However, to build a successful business in quality food products, the 'software' aspect is essential. This publication devotes special attention to the consumer and gives insight into an area of knowledge still very much in development. It is intended to enhance understanding of the complex relationships in the route from products to consumers and offers practical solutions in this field. This publication includes review articles covering basic aspects of food consumer science and research trends in the field, and a series of country reports and articles on relevant studies related to the topic, with emphasis on Southern Europe.
590 _aPara consulta fuera de la UANL se requiere clave de acceso remoto.
700 1 _aKuipers, Abele.
_eeditor.
_9354395
700 1 _aHocquette, Jean-François.
_eeditor.
_9354396
710 2 _aSpringerLink (Servicio en línea)
_9299170
856 4 0 _uhttp://remoto.dgb.uanl.mx/login?url=http://dx.doi.org/10.3920/978-90-8686-762-2
_zConectar a Springer E-Books (Para consulta externa se requiere previa autentificación en Biblioteca Digital UANL)
942 _c14
999 _c312586
_d312586