Sensory quality ratings, consumption pattern and preference for some selected meat types in Nigeria

International Journal of Food Sciences and Nutrition

Volumn 47, Issue 2, 1996, Pages 141-145

  Ladele, A A ^a   Joseph, K ^a   Omotesho, O A ^a   Ijaiya, T O ^a  

^a UNIVERSITY OF ILORIN   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; ARTICLE; COLOR; CONSUMER; COST; DIETARY INTAKE; FEMALE; GOAT; HUMAN; HUMAN EXPERIMENT; MALE; MEAT; NIGERIA; NORMAL HUMAN; QUESTIONNAIRE; TASTE PREFERENCE;

EID: 0029981619     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.3109/09637489609012575     Document Type: Article

References (4)

1. Duncan DB (1955): Multiple range and multiple F-tests. Biometrics, 11, 1-42.
2. Lawrie FA (1985): Meat Science, 4th edn. Oxford: Pergamon Press.
3. Lenrer IM & Donald HP (1966): Modern Development in Animal Breeding. New York: Academic Press.
4. Schutz HG, Judge DS & Gentry J (1986): The importance of nutrition, brand, cost, and sensory attributes to food purchase and consumption Food Technol. 40(11), 79-82.