Consumer perception of the quality of beef resulting from various fattening regimes-Reference-Cited by-同舟云学术

Consumer perception of the quality of beef resulting from various fattening regimes

Published:2005-06 Issue:1-2 Volume:94 Page:83-93
ISSN:0301-6226
Container-title:Livestock Production Science
language:en
Short-container-title:Livestock Production Science

Author:

Brunsø Karen,Bredahl Lone,Grunert Klaus G.,Scholderer Joachim

Publisher

Elsevier BV

Subject

General Veterinary,Animal Science and Zoology

Reference37 articles.

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2. Andersen, E.S., 1994. The evolution of credence goods: a transaction approach to product specification and quality control. MAPP working paper no. 21. Aarhus: Aarhus School of Business.

3. Effect of intra-muscular fat level on eating quality in pig meat;Bejerholm,1986

4. Cue utilisation and quality perception with regard to branded beef;Bredahl;Food Quality and Preference,2003

5. Bredahl, L., 2003b. Produkt-og procesegenskaber og forbrugeraccept af fødevarer. Ph.D.-afhandling. Aarhus: Aarhus School of Business.

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