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Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics

(2014) MEAT SCIENCE. 97(3). p.310-315
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Keywords
Beef, Consumer, Shear force, Tenderness, Sensory, WARNER-BRATZLER SHEAR, PRODUCT DEVELOPMENT, BOVINE MUSCLES, PANEL RATINGS, MEAT SECTOR, QUALITY, PERCEPTION, TECHNOLOGY, RESTAURANT, NEOPHOBIA

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Citation

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

MLA
Van Wezemael, Lynn, Stefaan De Smet, Øydis Ueland, et al. “Relationships Between Sensory Evaluations of Beef Tenderness, Shear Force Measurements and Consumer Characteristics.” MEAT SCIENCE 97.3 (2014): 310–315. Print.
APA
Van Wezemael, L., De Smet, S., Ueland, Ø., & Verbeke, W. (2014). Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics. MEAT SCIENCE, 97(3), 310–315.
Chicago author-date
Van Wezemael, Lynn, Stefaan De Smet, Øydis Ueland, and Wim Verbeke. 2014. “Relationships Between Sensory Evaluations of Beef Tenderness, Shear Force Measurements and Consumer Characteristics.” Meat Science 97 (3): 310–315.
Chicago author-date (all authors)
Van Wezemael, Lynn, Stefaan De Smet, Øydis Ueland, and Wim Verbeke. 2014. “Relationships Between Sensory Evaluations of Beef Tenderness, Shear Force Measurements and Consumer Characteristics.” Meat Science 97 (3): 310–315.
Vancouver
1.
Van Wezemael L, De Smet S, Ueland Ø, Verbeke W. Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics. MEAT SCIENCE. 2014;97(3):310–5.
IEEE
[1]
L. Van Wezemael, S. De Smet, Ø. Ueland, and W. Verbeke, “Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics,” MEAT SCIENCE, vol. 97, no. 3, pp. 310–315, 2014.
@article{4425217,
  author       = {Van Wezemael, Lynn and De Smet, Stefaan and Ueland, Øydis and Verbeke, Wim},
  issn         = {0309-1740},
  journal      = {MEAT SCIENCE},
  keywords     = {Beef,Consumer,Shear force,Tenderness,Sensory,WARNER-BRATZLER SHEAR,PRODUCT DEVELOPMENT,BOVINE MUSCLES,PANEL RATINGS,MEAT SECTOR,QUALITY,PERCEPTION,TECHNOLOGY,RESTAURANT,NEOPHOBIA},
  language     = {eng},
  number       = {3},
  pages        = {310--315},
  title        = {Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics},
  url          = {http://dx.doi.org/10.1016/j.meatsci.2013.07.029},
  volume       = {97},
  year         = {2014},
}

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