Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Terhi Latvala"'
Publikováno v:
Poultry Science, Vol 102, Iss 7, Pp 102765- (2023)
ABSTRACT: The aim of this study was to examine Finnish consumers’ preferences and willingness to pay (WTP) for measures to improve broiler chicken welfare and to examine how familiarity with animal production farms, trust in food system actors, and
Externí odkaz:
https://doaj.org/article/393b91b77a2744a5bb2fd17700b318fd
Autor:
Simona Naspetti, Serena Mandolesi, Jeroen Buysse, Terhi Latvala, Phillipa Nicholas, Susanne Padel, Ellen J. Van Loo, Raffaele Zanoli
Publikováno v:
Agricultural and Food Economics, Vol 9, Iss 1, Pp 1-26 (2021)
Abstract Home-grown protein crops as an alternative to soya in dairy cattle meals, as well as other sustainable ethical-based practices, have been proposed to increase the sustainability of dairy production. Data on consumer acceptance of the three n
Externí odkaz:
https://doaj.org/article/ec9793d6960742d1b06acc1773f9a709
Publikováno v:
Silva Fennica, Vol 55, Iss 3 (2021)
Forests and forestry will encounter several changes of unknown magnitude within the coming decades. In the Nordic, long rotations complicate any anticipation to the upcoming changes. Tree breeding can contribute to coping with these changes. The time
Externí odkaz:
https://doaj.org/article/6a20830dc3fa4130946a38dd28b1b259
Autor:
Beth Clark, Luca A Panzone, Gavin B Stewart, Ilias Kyriazakis, Jarkko K Niemi, Terhi Latvala, Richard Tranter, Philip Jones, Lynn J Frewer
Publikováno v:
PLoS ONE, Vol 14, Iss 1, p e0210432 (2019)
Many members of the public and important stakeholders operating at the upper end of the food chain, may be unfamiliar with how food is produced, including within modern animal production systems. The intensification of production is becoming increasi
Externí odkaz:
https://doaj.org/article/d1bcc8f886904fbf86917fc12665cfdd
Autor:
Emilia Cubero Dudinskaya, Simona Naspetti, Georgios Arsenos, Emmanuelle Caramelle-Holtz, Terhi Latvala, Daniel Martin-Collado, Stefano Orsini, Emel Ozturk, Raffaele Zanoli
Publikováno v:
Animals, Vol 11, Iss 2, p 556 (2021)
Food consumption in Europe is changing. Red meat consumption has been steadily decreasing in the past decades. The rising interest of consumers for healthier and more sustainable meat products provides red meat producers with the opportunity to diffe
Externí odkaz:
https://doaj.org/article/ae720ede877943e48debef6a7ea86a31
Autor:
Serena Mandolesi, Simona Naspetti, Georgios Arsenos, Emmanuelle Caramelle-Holtz, Terhi Latvala, Daniel Martin-Collado, Stefano Orsini, Emel Ozturk, Raffaele Zanoli
Publikováno v:
Animals, Vol 10, Iss 6, p 1105 (2020)
This international study involving seven European countries (Italy, UK, Finland, France, Spain, Greece, Turkey) was conducted to explore the relevant reasons that affect both consumer and non-consumer perceptions of sheep and goat meat. Laddering and
Externí odkaz:
https://doaj.org/article/0ae13c0e03c54a4db4f5e47661b096cb
Autor:
Terhi Latvala
Publikováno v:
International Journal on Food System Dynamics, Vol 1, Iss 4, Pp 295-304 (2011)
This paper analysed factors contributing to consumers’ willingness to pay (WTP) for increased quality information. The empirical scope of the study was restricted to beef, because the beef labelling system enables reliable tracing of quality attrib
Externí odkaz:
https://doaj.org/article/1a720e13eb2f43f3b94008b8b4544bf1
Autor:
Ellen J. Van Loo, Raffaele Zanoli, Serena Mandolesi, Jeroen Buysse, Terhi Latvala, Phillipa Nicholas, Simona Naspetti, Susanne Padel
Publikováno v:
Agricultural and Food Economics, Vol 9, Iss 1, Pp 1-26 (2021)
AGRICULTURAL AND FOOD ECONOMICS
Agricultural and Food Economics 9 (2021) 1
Agricultural and Food Economics, 9(1)
AGRICULTURAL AND FOOD ECONOMICS
Agricultural and Food Economics 9 (2021) 1
Agricultural and Food Economics, 9(1)
Home-grown protein crops as an alternative to soya in dairy cattle meals, as well as other sustainable ethical-based practices, have been proposed to increase the sustainability of dairy production. Data on consumer acceptance of the three novel sust
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b91956ee838d1506c9ecc2050a0f652c
https://doaj.org/article/ec9793d6960742d1b06acc1773f9a709
https://doaj.org/article/ec9793d6960742d1b06acc1773f9a709
Autor:
Jyri Seppälä, Juha Grönroos, Tero Heinonen, Tarja Hakkinen, Tiina Koljonen, Jarek Kurnitski, Terhi Latvala, Antti Lehtilä, Heikki Liimatainen, Johanna Markkanen, Johanna Niemistö, Ari Nissinen, Mari Niva, Antti Rehunen, Merja Saarinen, Hannu Savolainen, Annukka Vainio, Kirsi Venho, Riku Viri
Publikováno v:
University of Helsinki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1d6bf5e33ac626d54c108f3640cdfb70
http://hdl.handle.net/10138/354144
http://hdl.handle.net/10138/354144
Autor:
Raffaele Zanoli, Stefano Orsini, Emilia Cubero Dudinskaya, Daniel Martin-Collado, Emmanuelle Caramelle-Holtz, Emel Ozturk, Terhi Latvala, Georgios Arsenos, Simona Naspetti
Publikováno v:
Animals
Volume 11
Issue 2
Animals : an Open Access Journal from MDPI
Animals, Vol 11, Iss 556, p 556 (2021)
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Zaguán: Repositorio Digital de la Universidad de Zaragoza
Universidad de Zaragoza
Volume 11
Issue 2
Animals : an Open Access Journal from MDPI
Animals, Vol 11, Iss 556, p 556 (2021)
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Zaguán: Repositorio Digital de la Universidad de Zaragoza
Universidad de Zaragoza
Simple Summary Given the decrease in red meat consumption in the last decade, it is crucial for red meat producers to understand consumer preferences. This international study analyses the European consumer preferences for red meat (beef, lamb and go
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba3439a69341c90e591c1585fea0c2f4