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European consumers' acceptance of beef processing technologies: a focus group study

Marcia D de Barcellos, Jens O Kügler, Klaus G Grunert, Lynn Van Wezemael UGent, Armando Perez Cueto Eulert UGent, Oydis Ueland and Wim Verbeke UGent (2010) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 11(4). p.721-732
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
PRODUCT DEVELOPMENT, PERCEIVED RISKS, Consumers, Attitudes, Processing technologies, Beef, FOOD TECHNOLOGIES, Focus group, Europe, INNOVATIVENESS, INNOVATIONS, MEAT, INFORMATION, ATTITUDES, CONSUMPTION, TENDERNESS
journal title
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Innov. Food Sci. Emerg. Technol.
volume
11
issue
4
pages
721 - 732
Web of Science type
Article
Web of Science id
000284812700030
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.825 (2010)
JCR rank
9/124 (2010)
JCR quartile
1 (2010)
ISSN
1466-8564
DOI
10.1016/j.ifset.2010.05.003
project
FOOD-CT-2006-36241
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1091199
handle
http://hdl.handle.net/1854/LU-1091199
date created
2010-12-22 13:27:15
date last changed
2016-12-19 15:41:25
@article{1091199,
  author       = {de Barcellos, Marcia D and K{\"u}gler, Jens O and Grunert, Klaus G and Van Wezemael, Lynn and Perez Cueto Eulert, Armando and Ueland, Oydis and Verbeke, Wim},
  issn         = {1466-8564},
  journal      = {INNOVATIVE FOOD SCIENCE \& EMERGING TECHNOLOGIES},
  keyword      = {PRODUCT DEVELOPMENT,PERCEIVED RISKS,Consumers,Attitudes,Processing technologies,Beef,FOOD TECHNOLOGIES,Focus group,Europe,INNOVATIVENESS,INNOVATIONS,MEAT,INFORMATION,ATTITUDES,CONSUMPTION,TENDERNESS},
  language     = {eng},
  number       = {4},
  pages        = {721--732},
  title        = {European consumers' acceptance of beef processing technologies: a focus group study},
  url          = {http://dx.doi.org/10.1016/j.ifset.2010.05.003},
  volume       = {11},
  year         = {2010},
}

Chicago
de Barcellos, Marcia D, Jens O Kügler, Klaus G Grunert, Lynn Van Wezemael, Armando Perez Cueto Eulert, Oydis Ueland, and Wim Verbeke. 2010. “European Consumers’ Acceptance of Beef Processing Technologies: a Focus Group Study.” Innovative Food Science & Emerging Technologies 11 (4): 721–732.
APA
de Barcellos, Marcia D, Kügler, J. O., Grunert, K. G., Van Wezemael, L., Perez Cueto Eulert, A., Ueland, O., & Verbeke, W. (2010). European consumers’ acceptance of beef processing technologies: a focus group study. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 11(4), 721–732.
Vancouver
1.
de Barcellos MD, Kügler JO, Grunert KG, Van Wezemael L, Perez Cueto Eulert A, Ueland O, et al. European consumers’ acceptance of beef processing technologies: a focus group study. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2010;11(4):721–32.
MLA
de Barcellos, Marcia D, Jens O Kügler, Klaus G Grunert, et al. “European Consumers’ Acceptance of Beef Processing Technologies: a Focus Group Study.” INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 11.4 (2010): 721–732. Print.