Consumer acceptance of stir-fry and kabobs from dark chicken meat and their packaging-Reference-Cited by-同舟云学术

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Consumer acceptance of stir-fry and kabobs from dark chicken meat and their packaging

Published:1998-08 Issue:8 Volume:77 Page:1241-1252
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Elsner R.J.,McWatters K.H.,Resurreccion A.V.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/77/8/1241/4461936/poultrysci77-1241.pdf

Reference33 articles.

1. National public opinion study commissioned by the National Broiler Council;Ahlstrand,1991

2. Official Methods of Analysis;AOAC,1990

3. Role of packaging in quality preservation of frozen foods;Balasubramaniam,1997

4. Retail display lighting type and fresh pork color;Calkins;J. Food Sci.,1986

5. The uses of qualitative research in product research and development;Chambers,1991

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1. Does the product test really make a difference? Evidence from the launch of a new wine;Food Quality and Preference;2019-01

2. Model of acceptance of a new type of beverage: application to natural sparkling red wine;Spanish Journal of Agricultural Research;2017-04-20

3. Influence of cardamom essential oils and seeds on growth performance, blood characteristics and immunity of broilers;Animal Production Science;2015

4. Effect of Different Cooking Methods on Lipid Oxidation and Microbial Quality of Vacuum-Packaged Emulsion Products from Chicken;Journal of Food Processing and Preservation;2012-06-08

5. FOCUS GROUP RESEARCH ON SENSORY LANGUAGE USED BY CONSUMERS TO DESCRIBE MAYONNAISE;Journal of Sensory Studies;2003-03

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