Meat
Author:
Publisher
Wiley-Blackwell
Reference78 articles.
1. Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition;Alasalvar;Food Chemistry,2002
2. Consumer perception of meat quality and shelf-life in commercially raised broilers compared to organic free range broilers;Alvarado;Poultry Science,2005
3. Assessing the demand for value-based organic meats in Canada: a combined retail and household scanner-data approach;Anders;International Journal of Consumer Studies,2008
4. Potential quality control tools in the production of fresh pork, beef and lamb demanded by the European society;Andersen;Livestock Production Science,2005
5. Classification of wild and farmed salmon using Bayesian belief networks and gas chromatography-derived fatty acid distributions;Axelson;Journal of Agricultural and Food Chemistry,2009
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1. Factors That Influence Perceptions and Purchasing of Organic Produce by South African Consumers;International Journal of Customer Relationship Marketing and Management;2019-04
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