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Volumn 14, Issue 1, 1998, Pages 33-48

Identification of bison consumer characteristic dimensions and restaurant marketing strategies

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EID: 33646110225     PISSN: 07424477     EISSN: 15206297     Source Type: Journal    
DOI: 10.1002/(SICI)1520-6297(199801/02)14:1<33::AID-AGR3>3.0.CO;2-M     Document Type: Article
Times cited : (8)

References (18)
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    • Huffman, K.L.1    Miller, M.F.2    Ramsey, C.B.3
  • 12
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    • (1988) Marketing Research
    • Peterson, R.A.1
  • 13
    • 84985294313 scopus 로고
    • Consumer Acceptability and Retail Yield in Beef after Pelvic Suspension and Delayed Chilling
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    • Aberle, E.D.1    Judge, M.D.2
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    • 0000329146 scopus 로고
    • Consumer Evaluation of Raw and Fried Chicken after Washing in Trisodium Phosphate or Lactic Acid/Sodium Benzoate Solutions
    • A. K. Hathcox., C. A. Hwang., A. V. A. Resureccion., and L. R. Beauchat., “Consumer Evaluation of Raw and Fried Chicken after Washing in Trisodium Phosphate or Lactic Acid/Sodium Benzoate Solutions, “Journal of Food Science, 60, 604(1995).
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    • Chemical, Physical and Sensory Attributes of Formed and Frozen, Baked S weetpotato
    • J. L. Collins., J.-Y. Liao., and M. P. Penfield., “Chemical, Physical and Sensory Attributes of Formed and Frozen, Baked S weetpotato, “Journal of Food Science, 60, 465(1995).
    • (1995) Journal of Food Science , vol.60 , pp. 465
    • Collins, J.L.1    Liao, J.-Y.2    Penfield, M.P.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.