SEARCH

SEARCH BY CITATION

Cited in:

CrossRef

This article has been cited by:

  1. 1
    B.H. Schwendel, T.J. Wester, P.C.H. Morel, M.H. Tavendale, C. Deadman, N.M. Shadbolt, D.E. Otter, Invited review: Organic and conventionally produced milk—An evaluation of factors influencing milk composition, Journal of Dairy Science, 2015, 98, 2, 721

    CrossRef

  2. 2
    Celso Fasura Balthazar, Leonardo Varon Gaze, Hugo Leandro Azevedo da Silva, Camila Serva Pereira, Robson Maia Franco, Carlos Adam Conte-Júnior, Mônica Queiroz Freitas, Adriana Cristina Oliveira Silva, Sensory evaluation of ovine milk yoghurt with inulin addition, International Journal of Dairy Technology, 2015, 68, 1
  3. 3
    Betina Piqueras-Fiszman, Charles Spence, Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts, Food Quality and Preference, 2015, 40, 165

    CrossRef

  4. 4
    Fredrik Fernqvist, Lena Ekelund, Credence and the effect on consumer liking of food – A review, Food Quality and Preference, 2014, 32, 340

    CrossRef

  5. 5
    Ellen J. Van Loo, My Nguyen Hoang Diem, Zuzanna Pieniak, Wim Verbeke, Consumer attitudes, knowledge, and consumption of organic yogurt, Journal of Dairy Science, 2013, 96, 4, 2118

    CrossRef

  6. You have free access to this content6
    Johannes Kahl, Organic food quality: from field to fork, Journal of the Science of Food and Agriculture, 2012, 92, 14