Advanced search
1 file | 409.62 KB

European consumer response to packaging technologies for improved beef safety

(2011) MEAT SCIENCE. 89(1). p.45-51
Author
Organization
Project
FOOD-CT-2006-36241
Keywords
MEAT, QUALITY, FRESH BEEF, PRODUCTS, PREFERENCES, PERCEPTION, MARKET, COLOR, ACCEPTANCE, ATTITUDES, Beef, Consumer, Packaging, ProSafeBeef, Safety

Downloads

  • (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 409.62 KB

Citation

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

Chicago
Van Wezemael, Lynn, Oydis Ueland, and Wim Verbeke. 2011. “European Consumer Response to Packaging Technologies for Improved Beef Safety.” Meat Science 89 (1): 45–51.
APA
Van Wezemael, L., Ueland, O., & Verbeke, W. (2011). European consumer response to packaging technologies for improved beef safety. MEAT SCIENCE, 89(1), 45–51.
Vancouver
1.
Van Wezemael L, Ueland O, Verbeke W. European consumer response to packaging technologies for improved beef safety. MEAT SCIENCE. 2011;89(1):45–51.
MLA
Van Wezemael, Lynn, Oydis Ueland, and Wim Verbeke. “European Consumer Response to Packaging Technologies for Improved Beef Safety.” MEAT SCIENCE 89.1 (2011): 45–51. Print.
@article{1857416,
  author       = {Van Wezemael, Lynn and Ueland, Oydis and Verbeke, Wim},
  issn         = {0309-1740},
  journal      = {MEAT SCIENCE},
  keyword      = {MEAT,QUALITY,FRESH BEEF,PRODUCTS,PREFERENCES,PERCEPTION,MARKET,COLOR,ACCEPTANCE,ATTITUDES,Beef,Consumer,Packaging,ProSafeBeef,Safety},
  language     = {eng},
  number       = {1},
  pages        = {45--51},
  title        = {European consumer response to packaging technologies for improved beef safety},
  url          = {http://dx.doi.org/10.1016/j.meatsci.2011.03.019},
  volume       = {89},
  year         = {2011},
}

Altmetric
View in Altmetric
Web of Science
Times cited: