Factors affecting preference for homemade or manufactured yoghurt consumption in Turkey
Yazarlar (3)
Prof. Dr. Gülistan ERDAL Tokat Gaziosmanpaşa Üniversitesi, Türkiye
K. Esengun
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Hilmi ERDAL Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Acta Alimentaria | ||
| Dergi ISSN | 0139-3006 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SSCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 09-2007 |
| Cilt / Sayı / Sayfa | 36 / 3 / 394–401 | DOI | 10.1556/AAlim.36.2007.3.12 |
| Makale Linki | http://www.akademiai.com/doi/abs/10.1556/AAlim.36.2007.3.12 | ||
| UAK Araştırma Alanları |
Tarım Politikası
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| Özet |
| Yoghurt is a basic food that can be enjoyed by people of all age groups for a healthy life. Yoghurt is known and consumed all over the world. However, its consumption can be traced back to very early times in Turkey. Both homemade and manufactured yoghurts are consumed in Turkey. Average yearly yoghurt consumption in Turkey is about 17.6 kg/capita. Spending on yoghurt constitutes 2.8% of total household food expenses. The aim of this study was to analyse socio-economical factors that affect homemade or manufactured yoghurt consumption of households. Data from a questionnaire conducted on 302 families living in Tokat Province of Turkey in 2005 were used. Data were analysed using binomial logit model. Of the variables used in the model, household income, work status of woman and number of elderly people in the household were significant in affecting the preference for homemade or … |
| Anahtar Kelimeler |
| Binomial logit model | Homemade yoghurt | Manufactured yoghurt | Turkey | Yoghurt consumption preference |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 2 |
| Scopus | 1 |
| Google Scholar | 2 |