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Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics
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One technology does not fit all: profiling consumers of tender and tenderised beef steaks
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The effect of technology information on consumer expectations and liking of beef
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European consumers' acceptance of beef safety-improving interventions at different stages of the beef chain: primary production, slaughtering, processing and packaging
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European consumer response to packaging technologies for improved beef safety
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European beef consumers' interest in a beef eating-quality guarantee : insights from a qualitative study in four EU countries
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European consumers' acceptance of beef processing technologies : a focus group study
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European consumers' acceptance and rejection of novel beef technologies : a qualitative study
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An exploratory study to assess European consumers' opinion about a beef quality guarantee system