LEADER 03150nam  2200985z- 450 
001 9910557669503321
005 20231214133613.0
035   $a(CKB)5400000000044810
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/69098
035   $a(EXLCZ)995400000000044810
100   $a20202105d2020      |y             0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aConsumer Preferences and Acceptance of Meat Products
210   $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020
215   $a1 electronic resource (222 p.)
311   $a3-03943-080-7 
311   $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   $aResearch & information: general$2bicssc
606   $aBiology, life sciences$2bicssc
606   $aFood & society$2bicssc
610   $aactinidin
610   $aconsumer acceptance
610   $aconsumer sensory testing
610   $aeating quality
610   $agrass-fed beef
610   $aMeat Standards Australia (MSA)
610   $aproteolysis
610   $asensory testing
610   $aquality
610   $atenderness
610   $aoxidation
610   $acolour
610   $asensory
610   $aacceptability
610   $abeef
610   $aconsumer perceptions
610   $apatties
610   $atempeh
610   $aconsumers
610   $aattitude
610   $asheepmeat
610   $apremium
610   $aholistic product development
610   $aconsumer
610   $aenhancement
610   $afajita
610   $amuscle
610   $aphosphate
610   $asodium bicarbonate
610   $alamb age
610   $asensory evaluation
610   $aflavor
610   $ameat purchase decision-making
610   $ameat buying criteria
610   $aextended postmortem aging
610   $ademographics
610   $asatisfaction
610   $afocus group
610   $ameat products
610   $aqualitative multivariate analysis
610   $aconjoint analysis
610   $aolder adults
610   $aconsumer sensory
610   $apork
610   $alamb
610   $ajuiciness
610   $ademographic
610   $ayearling
610   $alongissimus
610   $asemimembranosus
610   $across-cultural
615  7$aResearch & information: general
615  7$aBiology, life sciences
615  7$aFood & society
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