A Review of Sensory and Consumer-related Factors Influencing the Acceptance of Red Meats from Alternative Animal Species
Author:
Affiliation:
1. Department of Agricultural, Food and Nutritional Science, 4-10, Agriculture Forestry Centre, University of Alberta, Edmonton, Alberta, Canada
2. Food Processing Development Centre, Government of Alberta, Leduc, Alberta, Canada
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2020.1860084
Reference144 articles.
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