A PRELIMINARY INVESTIGATION OF CONSUMER PREFERENCE FOR WHITE FISH OF DIFFERENT SPECIES-Reference-Cited by-同舟云学术

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A PRELIMINARY INVESTIGATION OF CONSUMER PREFERENCE FOR WHITE FISH OF DIFFERENT SPECIES

Published:1980-06 Issue:2 Volume:4 Page:151-157
ISSN:0309-3891
Container-title:Journal of Consumer Studies and Home Economics
language:en
Short-container-title:J Con Stud Home Econ

Author:

HAMILTON MORAG

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.1470-6431.1980.tb00369.x/fullpdf

Reference10 articles.

1. 1. P. Howgate, G. G. Birch, J. G. Brennan, and K. J. Parker (1977 ) Sensory Properties of Foods (), pp.249 -267 . Applied Science Publishers, London.

2. Volatile bases as quality indices of ICEd north sea cod

3. 3. P. Howgate Op. cit..

4. 4. P. Howgate Op. cit..

5. 5. P. Howgate Op. cit..

Cited by 3 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

1. An investigation into consumer preferences for nine fresh white fish species and the sensory attributes which determine acceptability;International Journal of Food Science & Technology;2007-06-28

2. A comparative study of consumer preference for blue whiting (Micromesistius poutassou) and whiting (Merlangius marlangus) before and after incorporation into products;International Journal of Food Science & Technology;2007-06-28

3. CONSUMER PREFERENCES FOR FRESH WHITE FISH SPECIES;Journal of Consumer Studies and Home Economics;1984-09

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