01388nam0-2200433---450-99000092874020331620060213095824.088-15-04061-70092874USA010092874(ALEPH)000092874USA01009287420020130d1993----y0itay01 baitaIT00|||<<Il>> teatro d'opera in Italiageografia, caratteri, storiaLorenzo BianconiBolognaIl mulinocopyr. 1993126 p.21 cmUniversale paperbacks Il mulino2782001Universale paperbacks Il mulino348Melodramma italianoStoria782.10945BIANCONI,Lorenzo37657ITBNI19940808RICA990000928740203316XIII.3.C. 162(VII T 214)160541 L.M.VII T00078401BKUMAALESSANDRA9020020130USA011642ALESSANDRA9020020130USA01164320020403USA011736PATRY9020040406USA011704COPAT69020060213USA010958FIORELLA9020081203USA011156CHIARA9020100917USA011359CHIARA9020100917USA011408Teatro d'opera in Italia815373UNISA04642nam 2201525z- 450 991059506820332120231214133223.0(CKB)5680000000080850(oapen)https://directory.doabooks.org/handle/20.500.12854/92137(EXLCZ)99568000000008085020202209d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierSensory and Consumer Research for a Sustainable Food SystemBaselMDPI Books20221 electronic resource (384 p.)3-0365-5121-2 3-0365-5122-0 This book is a compilation of articles published in the Special Issue “Sensory and Consumer Research for a Sustainable Food System” of the journal Foods. The compilation includes 18 original research articles, 2 review articles, and 1 editorial. The articles show how sensory and consumer research can contribute to the development of a sustainable food system.Research & information: generalbicsscBiology, life sciencesbicsscTechnology, engineering, agriculturebicsscorganic fooddiscount supermarketpurchase intentionstructural equation model (SEM)grocery retailingheritage cerealsconsumer attitudespreferences and awarenessformulationlegumeprofileTDSmulti-intakebitterbeanyastringentdual fortificationsensory evaluationiron and zinc deficiencylentilwillingness to tryneophobiastructural equation modelconsumer acceptancedescriptive analysismeat analogmeat extenderplant-basedalternative proteinimitation meatlunch buffetvegetablesfood intakemultisensoryemotion termsingredientspleasantnesssensorysustainabilityacceptancesensory descriptive analysisCATAtexture analyzerpulsesgreen peaschickpearicenon-thermal processing technologiesconsumer perceptionfruit and vegetablesfood processingsensory characterisationdiscarded fishseafoodfishingseasonfood choice motivationsfood wastewillingness to payconsumer behaviorconvenience fooddeterminantsconsumptionconfirmatory factor analysisstructural equation modelingplant-based dairy alternativesinnovationsustainable foodsmountain cheeseacceptabilityconjoint analysisexternal informationconsumer segmentationfood sustainabilitynon-dairy cheesesoy-based cheesepaper-based packagingsensory attributesconsumer acceptabilitybiscuit packagesmeat packagesconsumersfocus groupsenvironmentally friendlybrown ricewhite riceJust About Right scaleJARpenalty analysisflexitarianmeat analoguemeat substituteonline surveyplant-based proteinveganvegetarianResearch & information: generalBiology, life sciencesTechnology, engineering, agricultureKnaapila Anttiedt1329044Knaapila AnttiothBOOK9910595068203321Sensory and Consumer Research for a Sustainable Food System3039262UNINA