Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. Longissimus Lumborum steaks cooked to various end-point temperatures-Reference-Cited by-同舟云学术

Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. Longissimus Lumborum steaks cooked to various end-point temperatures

Published:2010-01 Issue:1 Volume:84 Page:46-53
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Schmidt T.B.,Schilling M.W.,Behrends J.M.,Battula V.,Jackson V.,Sekhon R.K.,Lawrence T.E.

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

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4. Marketing implications from the National Consumer Beef Study;Branson;Western Journal of Agricultural Economics,1986

5. Variation in flavor and textural descriptions of cooked steaks from bovine Longissimus thoracis et lumborum from different production and aging regimes;Bruce;Journal of Food Science,2005

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