Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability
Author:
Funder
NSW Department of Primary Industries
Publisher
Elsevier BV
Subject
Food Science
Reference18 articles.
1. The importance of intrinsic and extrinsic cues to expected and experienced quality: An empirical application for beef;Acebrón;Food Quality and Preference,2000
2. Meat color measurement guidelines;AMSA,2012
3. Sensory evaluation of meat colour colour using photographs;Brugiapaglia;Italian Journal of Animal Science,2009
4. Consumer perception of the quality of beef resulting from various fattening regimes;Brunsø;Livestock Production Science,2005
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