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The effect of technology information on consumer expectations and liking of beef

(2012) MEAT SCIENCE. 90(2). p.444-450
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FOOD TECHNOLOGIES, Technology, PROCESSING TECHNOLOGIES, Consumer, Information, Sensory, BOVINE MUSCLES, ACCEPTABILITY, COLLAGEN, TEXTURAL PROPERTIES, SEMITENDINOSUS MUSCLE, ACCEPTANCE, MEAT QUALITY, CONNECTIVE-TISSUE, Beef

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Citation

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

Chicago
Van Wezemael, Lynn, Øydis Ueland, Rune Rødbotten, Stefaan De Smet, Joachim Scholderer, and Wim Verbeke. 2012. “The Effect of Technology Information on Consumer Expectations and Liking of Beef.” Meat Science 90 (2): 444–450.
APA
Van Wezemael, L., Ueland, Ø., Rødbotten, R., De Smet, S., Scholderer, J., & Verbeke, W. (2012). The effect of technology information on consumer expectations and liking of beef. MEAT SCIENCE, 90(2), 444–450.
Vancouver
1.
Van Wezemael L, Ueland Ø, Rødbotten R, De Smet S, Scholderer J, Verbeke W. The effect of technology information on consumer expectations and liking of beef. MEAT SCIENCE. 2012;90(2):444–50.
MLA
Van Wezemael, Lynn, Øydis Ueland, Rune Rødbotten, et al. “The Effect of Technology Information on Consumer Expectations and Liking of Beef.” MEAT SCIENCE 90.2 (2012): 444–450. Print.
@article{1981982,
  author       = {Van Wezemael, Lynn and Ueland, {\O}ydis and R{\o}dbotten, Rune and De Smet, Stefaan and Scholderer, Joachim and Verbeke, Wim},
  issn         = {0309-1740},
  journal      = {MEAT SCIENCE},
  keyword      = {FOOD TECHNOLOGIES,Technology,PROCESSING TECHNOLOGIES,Consumer,Information,Sensory,BOVINE MUSCLES,ACCEPTABILITY,COLLAGEN,TEXTURAL PROPERTIES,SEMITENDINOSUS MUSCLE,ACCEPTANCE,MEAT QUALITY,CONNECTIVE-TISSUE,Beef},
  language     = {eng},
  number       = {2},
  pages        = {444--450},
  title        = {The effect of technology information on consumer expectations and liking of beef},
  url          = {http://dx.doi.org/10.1016/j.meatsci.2011.09.005},
  volume       = {90},
  year         = {2012},
}

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