Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping-Reference-Cited by-同舟云学术

Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

Author:

Chong Fui Shien¹²,O'Sullivan Maurice G²,Kerry Joe P²,Moloney Aidan P³,Methven Lisa⁴,Gordon Alan W¹,Hagan Terence DJ¹,Farmer Linda J¹^ORCID

Affiliation:

1. Food Research Branch, Agri‐Food and Biosciences Institute, Food Science Branch and Biometrics and Information Systems Belfast UK

2. School of Food and Nutritional Sciences, Food Science Building, University College Cork Cork Ireland

3. Ruminant growth and meat quality, Teagasc, Animal and Grassland Research and Innovation Centre Co. Meath Ireland

4. Sensory Science Centre, University of Reading Reading UK

Funder

Food Institutional Research Measure

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

Reference61 articles.

5. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat;Wheeler TL;Am Meat Sci Assoc,2015

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