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

Research output: Contribution to journal › Journal article › Research › peer-review

Original language	English
Journal	Meat Science
Volume	76
Issue number	1
Pages (from-to)	61-73
Number of pages	13
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2006.10.014
Publication status	Published - 2007

Access to Document

10.1016/j.meatsci.2006.10.014

Handle.net

Persistent link

Cite this

@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 -