The Impact of Sensory Quality of Pork on Consumer Preference

Margit D. Aaslyng; Marjatta Oksama; Eli W. Olsen; Camilla Bejerholm; Maiken Baltzer; Grethe Andersen; Wender L.P. Bredie; Derek V. Byrne; Gorm Gabrielsen

doi:10.1016/j.meatsci.2006.10.014

The Impact of Sensory Quality of Pork on Consumer Preference

Margit D. Aaslyng, Marjatta Oksama, Eli W. Olsen, Camilla Bejerholm, Maiken Baltzer, Grethe Andersen, Wender L.P. Bredie, Derek V. Byrne, Gorm Gabrielsen

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Originalsprog	Engelsk
Tidsskrift	Meat Science
Vol/bind	76
Udgave nummer	1
Sider (fra-til)	61-73
Antal sider	13
ISSN	0309-1740
DOI	https://doi.org/10.1016/j.meatsci.2006.10.014
Status	Udgivet - 2007

Emneord

innovationentrepreneurship&lederskab
svinekød
forbrugerpræferencer
sanser
smag

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10.1016/j.meatsci.2006.10.014

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Citationsformater

@article{af526dd0a71c11dc9bb5000ea68e967b,

title = "The Impact of Sensory Quality of Pork on Consumer Preference",

keywords = "innovationentrepreneurship&lederskab, svinek{\o}d, forbrugerpr{\ae}ferencer, sanser, smag",

author = "Aaslyng, {Margit D.} and Marjatta Oksama and Olsen, {Eli W.} and Camilla Bejerholm and Maiken Baltzer and Grethe Andersen and Bredie, {Wender L.P.} and Byrne, {Derek V.} and Gorm Gabrielsen",

year = "2007",

doi = "10.1016/j.meatsci.2006.10.014",

language = "English",

volume = "76",

pages = "61--73",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "1",

}

TY - JOUR

T1 - The Impact of Sensory Quality of Pork on Consumer Preference

AU - Aaslyng, Margit D.

AU - Oksama, Marjatta

AU - Olsen, Eli W.

AU - Bejerholm, Camilla

AU - Baltzer, Maiken

AU - Andersen, Grethe

AU - Bredie, Wender L.P.

AU - Byrne, Derek V.

AU - Gabrielsen, Gorm

PY - 2007

Y1 - 2007

KW - innovationentrepreneurship&lederskab

KW - svinekød

KW - forbrugerpræferencer

KW - sanser

KW - smag

U2 - 10.1016/j.meatsci.2006.10.014

DO - 10.1016/j.meatsci.2006.10.014

M3 - Journal article

SN - 0309-1740

VL - 76

SP - 61

EP - 73

JO - Meat Science

JF - Meat Science

IS - 1

ER -