Sensory aspects of consumer choices for meat and meat products
- Author
- RESURRECCION, A. V. A1
[1] Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797, United States - Conference name
- Annual Congress of Meat Science and Technology (ICOMST) (ICOMST) (48 )
- Source
Meat science. 2004, Vol 66, Num 1, pp 11-20, 10 p ; ref : 1 p.1/4
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Conference Paper
- Language
- English
- Author keyword
- Consumer acceptance Consumer preferences Demographic influences Fat content Low-fat products Meat product development Restructured meat products
- Keyword (fr)
- Comportement consommateur Développement produit Procédé Produit allégé lipide Qualité Teneur matière grasse Viande Produit carné
- Keyword (en)
- Consumer behavior Product development Operating process Low fat product Quality Fat content Meat Meat product
- Keyword (es)
- Comportamiento consumidor Desarrollo producto Procedimiento Producto aligerado lípido Calidad Contenido materia grasa Carne Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 15173003
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0309-1740(03)00021-4 
https://dx.doi.org/10.1016/S0309-1740(03)00021-4
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