The perception of Sao Paulo state consumers in relation to ship meat: analysis by principal components Percepção de consumidores paulistas em relação à carne ovina: análise fatorial por componentes principais

In this study, the objective was to identify the satisfaction and preferences degree of Sao Paulo state consumers on the quality of ship meat (color, flavor, tenderness, juiciness and fat), nutritional value, food security, availability, place of purchase and satisfaction with the product customers...

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Bibliographic Details

Published in:	Revista Brasileira de Saúde e Produção Animal
Main Authors:	Holmer Savastano Júnior, Silvio César de Souza, Marco Antônio Trindade, Vivian Lara Silva, Celso da Costa Carrer, Ricardo Firetti, Marcelo Machado de Luca de Oliveira Ribeiro
Format:	Article
Language:	English
Published:	Universidade Federal da Bahia 2010-03-01
Online Access:	http://revistas.ufba.br/index.php/rbspa/article/view/1590