Sensory Evaluation Laboratory, Food Science and Technology Department, School of Chemistry, Universidad de la República, Montevideo, Uruguay
Sensory Evaluation Laboratory, Food Science and Technology Department, School of Chemistry, Universidad de la República, Montevideo, Uruguay
Department of Biometrics, Statistics and Computer Science, School of Agronomy, Universidad de la República, Montevideo, Uruguay
Copyright © 2013 Adriana Gámbaro, Ana C. Ellis, Víctor Prieto et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
A. Gámbaro, A. Ellis and V. Prieto, "Influence of Subjective Knowledge, Objective Knowledge and Health Consciousness on Olive Oil Consumption—A Case Study,"
Food and Nutrition Sciences, Vol. 4 No. 4, 2013, pp. 445-453. doi:
10.4236/fns.2013.44057.