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http://hdl.handle.net/2445/175808
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DC Field | Value | Language |
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dc.contributor.author | Jiménez-Guerrero, José Felipe | - |
dc.contributor.author | Gázquez-Abad, Juan Carlos | - |
dc.contributor.author | Mondéjar-Jiménez, Juan Antonio | - |
dc.contributor.author | Huertas García, Rubén | - |
dc.date.accessioned | 2021-03-26T13:25:15Z | - |
dc.date.available | 2021-03-26T13:25:15Z | - |
dc.date.issued | 2012-02-01 | - |
dc.identifier.uri | http://hdl.handle.net/2445/175808 | - |
dc.description.abstract | During the last decade, olive oil consumption has experienced a major breakthrough in the world, not only in producing countries but also among those who are not. Undoubtedly, this growth in consumption is a consequence of the consolidation of a cultural phenomenon established between the main producing countries (Spain, Italy and Greece), owing to the so-called Mediterranean diet1; a food concept that provides important health benefits and of which olive oil is one of the main components. The recent recognition of United Nations Educational, Scientific and Cultural Organization (UNESCO) — it has declared to the Mediterranean diet ‘the intangible cultural heritage of humanity’— offers promising perspectives for the Mediterranean diet in the coming years... | ca |
dc.format.extent | 14 p. | - |
dc.format.mimetype | application/pdf | - |
dc.language.iso | eng | ca |
dc.publisher | IntechOpen | ca |
dc.relation.isformatof | Reprodució del document publicat a: http://doi.org/10.5772/30390 | - |
dc.relation.ispartof | Chapter 12 in: Boskou, Dimitrios. 2012. Olive Oil - Constituents, Quality, Health Properties and Bioconversions. IntechOpen. ISBN: 978-953-51-4368-0. DOI: 10.5772/1378. pp: 233-246. | - |
dc.relation.uri | http://doi.org/10.5772/30390 | - |
dc.rights | cc by (c) Jiménez-Guerrero, José Felipe et al., 2012 | - |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
dc.source | Llibres / Capítols de llibre (Empresa) | - |
dc.subject.classification | Consum d'aliments | cat |
dc.subject.classification | Oli d'oliva | cat |
dc.subject.other | Food consumption | eng |
dc.subject.other | Olive oil | eng |
dc.title | Consumer Preferences for Olive-Oil Attributes: A Review of the Empirical Literature Using a Conjoint Approach | ca |
dc.type | info:eu-repo/semantics/bookPart | ca |
dc.type | info:eu-repo/semantics/publishedVersion | - |
dc.identifier.idgrec | 260730 | - |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | ca |
Appears in Collections: | Llibres / Capítols de llibre (Empresa) |
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File | Description | Size | Format | |
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260730.pdf | 259.93 kB | Adobe PDF | View/Open |
This item is licensed under a Creative Commons License