The Red Meat Consumer
Author:
Publisher
Springer Singapore
Link
http://link.springer.com/content/pdf/10.1007/978-981-13-7860-7_1
Reference20 articles.
1. Acebron, L.B., and D.C. Dopico. 2000. The importance of intrinsic and extrinsic cues to expected and experienced quality: An empirical application for beef. Food Quality and Preference 11: 229–238.
2. Albisu, L.M., M. Henchion, P. Leat, and D. Blandford. 2010. Improving agri-food chain relationships in Europe: The role of public policy. In Agri-food chain relationships, ed. C. Fischer and M. Hartmann, 250–266. Wallingford: CAB Int’l.
3. Banovic, M., K.G. Grunert, M.M. Barriera, and M.A. Fontes. 2009. Beef quality perception at the point of purchase: A study from Portugal Food Qual. Pref 20: 335–342.
4. Black, C., O.P. Chevalier, and C.T. Elliott. 2016. The current and potential applications of ambient mass spectrometry in detecting food fraud. Trends in Analytical Chemistry 82: 268–287.
5. Carpenter, C.E., D.P. Cornforth, and D. Whittier. 2001. Consumer preferences for beef color and packaging did not affect eating satisfaction. Meat Science 57: 359–363.
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