Author:
Keady S.M.,Waters S.M.,Hamill R.M.,Dunne P.G.,Keane M.G,Richardson R.I.,Kenny D.A.,Moloney A.P.
Reference44 articles.
1. Summary report on consumer behaviour towards meat in Germany, Ireland, Italy, Spain, Sweden, and the United Kingdom;Becker,1998
2. Assessors for sensory analysis. part 1: Guide to the selection, training and monitoring of selected assessors (BS7667). 1993/ISO 8586 – 1:1993;BSI,1993
3. Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks;Caine;Meat Science,2003
4. Evaluation of estimated genetic merit for carcass weight in beef cattle: Blood metabolites, carcass measurements, carcass composition and selected non-carcass components;Campion;Livestock Science,2009
5. Consumer preferences for beef color and packaging did not affect eating satisfaction;Carpenter;Meat Science,2001
Cited by
22 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献