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Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork

(1999) MEAT SCIENCE. 53(2). p.77-99
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PORCINE LONGISSIMUS-DORSI, POLYUNSATURATED FATTY-ACIDS, GROWING-FINISHING SWINE, MEAT QUALITY TRAITS, DIETARY VITAMIN-E, ELECTRICAL-STIMULATION, EATING QUALITY, PIG MEAT, SLAUGHTER PIGS, TASTE-PANEL

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Citation

Please use this url to cite or link to this publication:

Chicago
Verbeke, Wim, MJ Van Oeckel, N Warnants, Jacques Viaene, and CV Boucqué. 1999. “Consumer Perception, Facts and Possibilities to Improve Acceptability of Health and Sensory Characteristics of Pork.” Meat Science 53 (2): 77–99.
APA
Verbeke, Wim, Van Oeckel, M., Warnants, N., Viaene, J., & Boucqué, C. (1999). Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork. MEAT SCIENCE, 53(2), 77–99.
Vancouver
1.
Verbeke W, Van Oeckel M, Warnants N, Viaene J, Boucqué C. Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork. MEAT SCIENCE. 1999;53(2):77–99.
MLA
Verbeke, Wim, MJ Van Oeckel, N Warnants, et al. “Consumer Perception, Facts and Possibilities to Improve Acceptability of Health and Sensory Characteristics of Pork.” MEAT SCIENCE 53.2 (1999): 77–99. Print.
@article{119816,
  author       = {Verbeke, Wim and Van Oeckel, MJ and Warnants, N and Viaene, Jacques and Boucqué, CV},
  issn         = {0309-1740},
  journal      = {MEAT SCIENCE},
  keywords     = {PORCINE LONGISSIMUS-DORSI,POLYUNSATURATED FATTY-ACIDS,GROWING-FINISHING SWINE,MEAT QUALITY TRAITS,DIETARY VITAMIN-E,ELECTRICAL-STIMULATION,EATING QUALITY,PIG MEAT,SLAUGHTER PIGS,TASTE-PANEL},
  language     = {eng},
  number       = {2},
  pages        = {77--99},
  title        = {Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork},
  url          = {http://dx.doi.org/10.1016/S0309-1740(99)00036-4},
  volume       = {53},
  year         = {1999},
}

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