Path Analysis for the Behavior of Traditional Olive Oil Consumer in Canakkale
Authors:
- Mustafa ÖğütçüMÖMustafa Öğütçü
- Emin YilmazEYEmin Yilmaz
- 1 January 2009
- journal article
- Published by Japanese Society for Food Science and Technology in Food Science and Technology Research
- Vol. 15 (1) , 19-26
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Consumer expectations for sensory properties in virgin olive oilsFood Quality and Preference, 2006
- A study of the sensory and nutritional quality of virgin olive oil in relation to variety, ripeness and extraction technology. Overview of the three year study and conclusionGrasas y Aceites, 1994
- Measurement of Color1994