Show
Sort by
-
Modelling of beef sensory quality for a better prediction of palatability
-
Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics
-
European consumer preferences for beef with nutrition and health claims: a multi-country investigation using discrete choice experiments
-
Evaluation of a mixed participatory method to improve mutual understanding between consumers and chain actors
-
One technology does not fit all: profiling consumers of tender and tenderised beef steaks
-
The effect of technology information on consumer expectations and liking of beef
-
European consumers' acceptance of beef safety-improving interventions at different stages of the beef chain: primary production, slaughtering, processing and packaging
-
European consumer acceptance of safety-improving interventions in the beef chain
-
European consumer response to packaging technologies for improved beef safety
-
- PhD Thesis
- open access
Consumer attitudes towards safety and health attributes of beef and beef technologies
(2011)