Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six european countries
- Author
- SANUDO, C1 ; ALFONSO, M1 ; DRANSFIELD, E5 ; NUTE, G. R6 ; ENSER, M6 ; FISHER, A. V6 ; SAN JULIAN, R1 ; THORKELSSON, G2 ; VALDIMARSDOTTIR, T2 ; ZYGOYIANNIS, D3 ; STAMATARIS, C3 ; PIASENTIER, E4 ; MILLS, C4 ; BERGE, P5
[1] Universidad de Zaragoza, Cátedra de Produción Animal, 50013 Zaragoza, Spain
[2] Icelandic Fisheries Laboratories, P. O. Box 1405, 121 Reykjavík, Iceland
[3] Aristotle University, Department of Animal Health and Husbandry, 54006 Thessaloniki, Greece
[4] Department de Science Della Produzione Animate, University di Udine, Via San Mauro, 22010 Pagnacco, Italy
[5] U.R Qualité des Produits Animaux, INRA, Centre de Clermon_Ferrand/Theix, 63122 St -Genès-Champanelle, France
[6] Department of Farm Animal Science, University of Bristol, Langford, BS40 5DU, United Kingdom - Source
Meat science. 2007, Vol 75, Num 4, pp 610-621, 12 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
- Article
- Language
- English
- Author keyword
- Consumer preference Flavour Odour Production system Sheep breed Tenderness
- Keyword (fr)
- Flaveur Production Produit carné Tendreté Viande agneau
- Keyword (en)
- Flavor Production Meat product Tenderness Lamb meat
- Keyword (es)
- Flavor Producción Producto de carne Ternura Carne cordero
- 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
- 18485681
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
Access to the document
Install on your browser
DOI
10.1016/j.meatsci.2006.09.009 
https://dx.doi.org/10.1016/j.meatsci.2006.09.009
"O:13:\"PanistOpenUrl\":36:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000idc\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:29:\"10.1016\/j.meatsci.2006.09.009\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:128:\"Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six european countries\";s:9:\"\u0000*\u0000jtitle\";s:12:\"Meat science\";s:9:\"\u0000*\u0000stitle\";s:8:\"Meat sci\";s:7:\"\u0000*\u0000date\";s:4:\"2007\";s:9:\"\u0000*\u0000volume\";s:2:\"75\";s:8:\"\u0000*\u0000issue\";s:1:\"4\";s:8:\"\u0000*\u0000spage\";s:3:\"610\";s:8:\"\u0000*\u0000epage\";s:3:\"621\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0309-1740\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:6:\"SANUDO\";s:10:\"\u0000*\u0000aufirst\";s:1:\"C\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:13:{i:0;s:10:\"ALFONSO, M\";i:1;s:13:\"DRANSFIELD, E\";i:2;s:10:\"NUTE, G. R\";i:3;s:8:\"ENSER, M\";i:4;s:12:\"FISHER, A. V\";i:5;s:13:\"SAN JULIAN, R\";i:6;s:14:\"THORKELSSON, G\";i:7;s:18:\"VALDIMARSDOTTIR, T\";i:8;s:14:\"ZYGOYIANNIS, D\";i:9;s:13:\"STAMATARIS, C\";i:10;s:13:\"PIASENTIER, E\";i:11;s:8:\"MILLS, C\";i:12;s:8:\"BERGE, P\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"MESCDN\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:128:\"Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six european countries\";s:8:\"\u0000*\u0000place\";s:6:\"Oxford\";s:6:\"\u0000*\u0000pub\";s:8:\"Elsevier\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:2:\"12\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Panist access
"O:12:\"IstexOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:29:\"10.1016\/j.meatsci.2006.09.009\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:128:\"Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six european countries\";s:9:\"\u0000*\u0000jtitle\";s:12:\"Meat science\";s:9:\"\u0000*\u0000stitle\";s:8:\"Meat sci\";s:7:\"\u0000*\u0000date\";s:4:\"2007\";s:9:\"\u0000*\u0000volume\";s:2:\"75\";s:8:\"\u0000*\u0000issue\";s:1:\"4\";s:8:\"\u0000*\u0000spage\";s:3:\"610\";s:8:\"\u0000*\u0000epage\";s:3:\"621\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0309-1740\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:6:\"SANUDO\";s:10:\"\u0000*\u0000aufirst\";s:1:\"C\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:13:{i:0;s:10:\"ALFONSO, M\";i:1;s:13:\"DRANSFIELD, E\";i:2;s:10:\"NUTE, G. R\";i:3;s:8:\"ENSER, M\";i:4;s:12:\"FISHER, A. V\";i:5;s:13:\"SAN JULIAN, R\";i:6;s:14:\"THORKELSSON, G\";i:7;s:18:\"VALDIMARSDOTTIR, T\";i:8;s:14:\"ZYGOYIANNIS, D\";i:9;s:13:\"STAMATARIS, C\";i:10;s:13:\"PIASENTIER, E\";i:11;s:8:\"MILLS, C\";i:12;s:8:\"BERGE, P\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"MESCDN\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:128:\"Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six european countries\";s:8:\"\u0000*\u0000place\";s:6:\"Oxford\";s:6:\"\u0000*\u0000pub\";s:8:\"Elsevier\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:2:\"12\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Istex access
"O:16:\"UnpaywallOpenUrl\":35:{s:8:\"\u0000*\u0000email\";s:27:\"assistance-portail@inist.fr\";s:6:\"\u0000*\u0000fmt\";N;s:6:\"\u0000*\u0000doi\";s:29:\"10.1016\/j.meatsci.2006.09.009\";s:6:\"\u0000*\u0000pii\";N;s:7:\"\u0000*\u0000pmid\";N;s:9:\"\u0000*\u0000atitle\";N;s:9:\"\u0000*\u0000jtitle\";N;s:9:\"\u0000*\u0000stitle\";N;s:7:\"\u0000*\u0000date\";N;s:9:\"\u0000*\u0000volume\";N;s:8:\"\u0000*\u0000issue\";N;s:8:\"\u0000*\u0000spage\";N;s:8:\"\u0000*\u0000epage\";N;s:8:\"\u0000*\u0000pages\";N;s:7:\"\u0000*\u0000issn\";N;s:8:\"\u0000*\u0000eissn\";N;s:9:\"\u0000*\u0000aulast\";N;s:10:\"\u0000*\u0000aufirst\";N;s:9:\"\u0000*\u0000auinit\";N;s:10:\"\u0000*\u0000auinitm\";N;s:5:\"\u0000*\u0000au\";N;s:9:\"\u0000*\u0000aucorp\";N;s:7:\"\u0000*\u0000isbn\";N;s:8:\"\u0000*\u0000coden\";N;s:8:\"\u0000*\u0000genre\";N;s:7:\"\u0000*\u0000part\";N;s:9:\"\u0000*\u0000btitle\";N;s:8:\"\u0000*\u0000title\";N;s:8:\"\u0000*\u0000place\";N;s:6:\"\u0000*\u0000pub\";N;s:10:\"\u0000*\u0000edition\";N;s:9:\"\u0000*\u0000tpages\";N;s:9:\"\u0000*\u0000series\";N;s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";N;}"
Unpaywall access
"O:16:\"EuropePMCOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:29:\"10.1016\/j.meatsci.2006.09.009\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:128:\"Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six european countries\";s:9:\"\u0000*\u0000jtitle\";s:12:\"Meat science\";s:9:\"\u0000*\u0000stitle\";s:8:\"Meat sci\";s:7:\"\u0000*\u0000date\";s:4:\"2007\";s:9:\"\u0000*\u0000volume\";s:2:\"75\";s:8:\"\u0000*\u0000issue\";s:1:\"4\";s:8:\"\u0000*\u0000spage\";s:3:\"610\";s:8:\"\u0000*\u0000epage\";s:3:\"621\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0309-1740\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:6:\"SANUDO\";s:10:\"\u0000*\u0000aufirst\";s:1:\"C\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:13:{i:0;s:10:\"ALFONSO, M\";i:1;s:13:\"DRANSFIELD, E\";i:2;s:10:\"NUTE, G. R\";i:3;s:8:\"ENSER, M\";i:4;s:12:\"FISHER, A. V\";i:5;s:13:\"SAN JULIAN, R\";i:6;s:14:\"THORKELSSON, G\";i:7;s:18:\"VALDIMARSDOTTIR, T\";i:8;s:14:\"ZYGOYIANNIS, D\";i:9;s:13:\"STAMATARIS, C\";i:10;s:13:\"PIASENTIER, E\";i:11;s:8:\"MILLS, C\";i:12;s:8:\"BERGE, P\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"MESCDN\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:128:\"Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six european countries\";s:8:\"\u0000*\u0000place\";s:6:\"Oxford\";s:6:\"\u0000*\u0000pub\";s:8:\"Elsevier\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:2:\"12\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Europe PubMed Central access
"O:11:\"BaseOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:29:\"10.1016\/j.meatsci.2006.09.009\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:128:\"Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six european countries\";s:9:\"\u0000*\u0000jtitle\";s:12:\"Meat science\";s:9:\"\u0000*\u0000stitle\";s:8:\"Meat sci\";s:7:\"\u0000*\u0000date\";s:4:\"2007\";s:9:\"\u0000*\u0000volume\";s:2:\"75\";s:8:\"\u0000*\u0000issue\";s:1:\"4\";s:8:\"\u0000*\u0000spage\";s:3:\"610\";s:8:\"\u0000*\u0000epage\";s:3:\"621\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0309-1740\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:6:\"SANUDO\";s:10:\"\u0000*\u0000aufirst\";s:1:\"C\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:13:{i:0;s:10:\"ALFONSO, M\";i:1;s:13:\"DRANSFIELD, E\";i:2;s:10:\"NUTE, G. R\";i:3;s:8:\"ENSER, M\";i:4;s:12:\"FISHER, A. V\";i:5;s:13:\"SAN JULIAN, R\";i:6;s:14:\"THORKELSSON, G\";i:7;s:18:\"VALDIMARSDOTTIR, T\";i:8;s:14:\"ZYGOYIANNIS, D\";i:9;s:13:\"STAMATARIS, C\";i:10;s:13:\"PIASENTIER, E\";i:11;s:8:\"MILLS, C\";i:12;s:8:\"BERGE, P\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"MESCDN\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:128:\"Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six european countries\";s:8:\"\u0000*\u0000place\";s:6:\"Oxford\";s:6:\"\u0000*\u0000pub\";s:8:\"Elsevier\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:2:\"12\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Base Search access
"O:12:\"ArXivOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:29:\"10.1016\/j.meatsci.2006.09.009\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:128:\"Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six european countries\";s:9:\"\u0000*\u0000jtitle\";s:12:\"Meat science\";s:9:\"\u0000*\u0000stitle\";s:8:\"Meat sci\";s:7:\"\u0000*\u0000date\";s:4:\"2007\";s:9:\"\u0000*\u0000volume\";s:2:\"75\";s:8:\"\u0000*\u0000issue\";s:1:\"4\";s:8:\"\u0000*\u0000spage\";s:3:\"610\";s:8:\"\u0000*\u0000epage\";s:3:\"621\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0309-1740\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:6:\"SANUDO\";s:10:\"\u0000*\u0000aufirst\";s:1:\"C\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:13:{i:0;s:10:\"ALFONSO, M\";i:1;s:13:\"DRANSFIELD, E\";i:2;s:10:\"NUTE, G. R\";i:3;s:8:\"ENSER, M\";i:4;s:12:\"FISHER, A. V\";i:5;s:13:\"SAN JULIAN, R\";i:6;s:14:\"THORKELSSON, G\";i:7;s:18:\"VALDIMARSDOTTIR, T\";i:8;s:14:\"ZYGOYIANNIS, D\";i:9;s:13:\"STAMATARIS, C\";i:10;s:13:\"PIASENTIER, E\";i:11;s:8:\"MILLS, C\";i:12;s:8:\"BERGE, P\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"MESCDN\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:128:\"Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six european countries\";s:8:\"\u0000*\u0000place\";s:6:\"Oxford\";s:6:\"\u0000*\u0000pub\";s:8:\"Elsevier\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:2:\"12\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
arXiv access
