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Profile and effects of consumer involvement in fresh meat

Wim Verbeke UGent and Isabelle Vackier (2004) MEAT SCIENCE. 67(1). p.159-168
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
journal title
MEAT SCIENCE
Meat Sci.
volume
67
issue
1
pages
159-168 pages
publisher
ELSEVIER SCI LTD
Web of Science type
Article
Web of Science id
000220008600021
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.656 (2004)
JCR rank
14/93 (2004)
JCR quartile
1 (2004)
ISSN
0309-1740
language
English
UGent publication?
yes
classification
A1
id
214629
handle
http://hdl.handle.net/1854/LU-214629
date created
2004-05-05 14:27:00
date last changed
2016-12-19 15:39:03
@article{214629,
  author       = {Verbeke, Wim and Vackier, Isabelle},
  issn         = {0309-1740},
  journal      = {MEAT SCIENCE},
  language     = {eng},
  number       = {1},
  pages        = {159--168},
  publisher    = {ELSEVIER SCI LTD},
  title        = {Profile and effects of consumer involvement in fresh meat},
  volume       = {67},
  year         = {2004},
}

Chicago
Verbeke, Wim, and Isabelle Vackier. 2004. “Profile and Effects of Consumer Involvement in Fresh Meat.” Meat Science 67 (1): 159–168.
APA
Verbeke, Wim, & Vackier, I. (2004). Profile and effects of consumer involvement in fresh meat. MEAT SCIENCE, 67(1), 159–168.
Vancouver
1.
Verbeke W, Vackier I. Profile and effects of consumer involvement in fresh meat. MEAT SCIENCE. ELSEVIER SCI LTD; 2004;67(1):159–68.
MLA
Verbeke, Wim, and Isabelle Vackier. “Profile and Effects of Consumer Involvement in Fresh Meat.” MEAT SCIENCE 67.1 (2004): 159–168. Print.