@article{Kwiatkowska:205510,
      recid = {205510},
      author = {Kwiatkowska, Maria and Jaworska, Danuta and Buła, Maria  and Przybylski, Wiesław},
      title = {Analiza Uwarunkowań Jakości Sensorycznej Kiełbasy  Podwawelskiej w Powiązaniu z Ceną Rynkową},
      journal = {Roczniki (Annals)},
      address = {2014},
      number = {1230-2016-99526},
      year = {2014},
      abstract = {Nutritional and sensory qualities and price are now a very  important factor in the demand for the
product, especially  in situations of considerable overproduction and  competition between manufacturers.
The aim of this study  was to evaluate the sensory quality of sausages Podwawelska  in relation to price as an
indicator of quality. Material  consisted of a sample of sausage Podwawelska derived from 6  manufacturers.
To determine the sensory quality scaling  method was used, also made the assessment of the overall  quality
(SOJS). Evaluated the sensory quality of sausages  Podwawelskich coming from 6 different manufacturers
showed  considerable variation. A significant correlation between  overall sensory quality of studied sausages
and their price  was obtained. In the case of sausage found the cheapest  worst sensory quality was found. In
the case of sausages,  the quality of sensory rated positively, the price was  adequate to their sensory quality.
It has been shown that  the price can be an indicator of sensory quality in 50%.},
      url = {http://ageconsearch.umn.edu/record/205510},
      doi = {https://doi.org/10.22004/ag.econ.205510},
}