LEADER 03181nam  2201009z- 450 
001 9910557669503321
005 20210501
035   $a(CKB)5400000000044810
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/69098
035   $a(oapen)doab69098
035   $a(EXLCZ)995400000000044810
100   $a20202105d2020      |y         0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aConsumer Preferences and Acceptance of Meat Products
210   $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020
215   $a1 online resource (222 p.)
311 08$a3-03943-080-7 
311 08$a3-03943-081-5 
330   $aThis Special Issue "Consumer Preferences and Acceptance of Meat Products" demonstrates that the value of different palatability traits has evolved over time. Moreover, consumer acceptance and preference are not solely determined by the inputs of the meat itself, but can also be influenced by various demographic factors. In addition, consumers' views of meat products vary regionally and by species.
606   $aBiology, life sciences$2bicssc
606   $aFood & society$2bicssc
606   $aResearch & information: general$2bicssc
610   $aacceptability
610   $aactinidin
610   $aattitude
610   $abeef
610   $acolour
610   $aconjoint analysis
610   $aconsumer
610   $aconsumer acceptance
610   $aconsumer perceptions
610   $aconsumer sensory
610   $aconsumer sensory testing
610   $aconsumers
610   $across-cultural
610   $ademographic
610   $ademographics
610   $aeating quality
610   $aenhancement
610   $aextended postmortem aging
610   $afajita
610   $aflavor
610   $afocus group
610   $agrass-fed beef
610   $aholistic product development
610   $ajuiciness
610   $alamb
610   $alamb age
610   $alongissimus
610   $ameat buying criteria
610   $ameat products
610   $ameat purchase decision-making
610   $aMeat Standards Australia (MSA)
610   $amuscle
610   $an/a
610   $aolder adults
610   $aoxidation
610   $apatties
610   $aphosphate
610   $apork
610   $apremium
610   $aproteolysis
610   $aqualitative multivariate analysis
610   $aquality
610   $asatisfaction
610   $asemimembranosus
610   $asensory
610   $asensory evaluation
610   $asensory testing
610   $asheepmeat
610   $asodium bicarbonate
610   $atempeh
610   $atenderness
610   $ayearling
615  7$aBiology, life sciences
615  7$aFood & society
615  7$aResearch & information: general
700   $aGarmyn$b Andrea$4edt$01327018
702   $aGarmyn$b Andrea$4oth
906   $aBOOK
912   $a9910557669503321
996   $aConsumer Preferences and Acceptance of Meat Products$93037800
997   $aUNINA