FACTORS AFFECTING CONSUMER SELECTION AND ACCEPTABILITY OF BEEF IN CENTRAL ALBERTA-Reference-Cited by-同舟云学术

FACTORS AFFECTING CONSUMER SELECTION AND ACCEPTABILITY OF BEEF IN CENTRAL ALBERTA

Published:1981-09 Issue:3 Volume:5 Page:257-268
ISSN:0309-3891
Container-title:Journal of Consumer Studies and Home Economics
language:en
Short-container-title:J Con Stud Home Econ

Author:

JEREMIAH L. E.

Publisher

Wiley

Subject

Marketing,Public Health, Environmental and Occupational Health,Economics and Econometrics,Applied Psychology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1470-6431.1981.tb00403.x/fullpdf

Reference23 articles.

1. R.C. Ashby, R.J. Webb, E.C. Hedlund, and S. Bull (1941 ) Retailer and consumer reaction to graded and branded beef . Illinois Agricultural Experimental Station Bulletin No. 479, Champaign - Urbana, Ill.

2. E. Birmingham, D.E. Brady, S.M. Hunter, J.C. Grady, and E.R. Kiehl (1954 ) Fatness of pork in relation to consumer preferences . Missouri Agricultural Experimental Station Research Bulletin No. 549, Columbia, Mo.

3. Results of Consumer Preference Studies

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1. British consumers preferred fatness levels in beef: Surveys from 1955, 1982 and 2002;Food Quality and Preference;2006-07

2. The influence of subcutaneous fat thickness and marbling on beef;Food Research International;1996-06

3. A survey of Canadian consumer perceptions of beef in relation to general perceptions regarding foods;Journal of Consumer Studies and Home Economics;1993-03

4. Effects of biological source on cooking and palatability attributes of beef produced for the Japanese market;Meat Science;1993-01

5. Consumer acceptance of beef with different levels of marbling;Journal of Consumer Studies and Home Economics;1992-12