Fitxers
Tipus de document
Part del llibreVersió
Versió publicadaData de publicació
Llicència de publicació
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/175808
Consumer Preferences for Olive-Oil Attributes: A Review of the Empirical Literature Using a Conjoint Approach
Títol de la revista
Director/Tutor
ISSN de la revista
Títol del volum
Recurs relacionat
Resum
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...
Matèries
Matèries (anglès)
Citació
Col·leccions
Citació
JIMÉNEZ-GUERRERO, José Felipe, et al. Consumer Preferences for Olive-Oil Attributes: A Review of the Empirical Literature Using a Conjoint Approach. Chapter 12 in: Boskou. Dimitrios. 2012. Olive Oil - Constituents. Vol. Quality, num. IntechOpen. [consulted: 3 of August of 2026]. Available at: https://hdl.handle.net/2445/175808