The impact of sensory quality of pork on consumer preference

Meat Science

Volumn 76, Issue 1, 2007, Pages 61-73

  Aaslyng, Margit D ^a   Oksama, Marjatta ^a   Olsen, Eli V ^a   Bejerholm, Camilla ^a   Baltzer, Maiken ^a   Andersen, Grethe ^b   Bredie, Wender L P ^c   Byrne, Derek V ^c   Gabrielsen, Gorm ^d  

^a DANISH MEAT RESEARCH INSTITUTE   (Denmark)

^b Danish Meat Association   (Denmark)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

^d Department of Innovation and Organizational Economics   (Denmark)

Author keywords

Consumer preference; Flavour; Pork; Sensory; Tenderness

Indexed keywords

EID: 33847123912     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.10.014     Document Type: Article

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