Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia

Author:

Bryhni E.A,Byrne D.V,Rødbotten M,Møller S,Claudi-Magnussen C,Karlsson A,Agerhem H,Johansson M,Martens M

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Eating quality of pig meat;Agerhem;Meat Focus International,1993

2. Kjøtt, holdninger og endring—en oppfølgingsstudie;Bjørkum,2001

3. Relating consumer perceptions of pork quality to physical product characteristics;Bredahl;Food Quality and Preference,1998

4. Consumer-rated quality characteristics as related to purchase intent of fresh pork;Brewer;Journal of Food Science,1999

5. Bryhni, E., Ofstad, R., & Hunt, M. C. Consumer discrimination of rancidity in pork loin chops and pork sausages. Journal of Food Science (in press).

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