Consumer-rated quality characteristics as related to purchase intent of fresh pork

Consumer-rated quality characteristics as related to purchase intent of fresh pork

Guardado en:

Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Brewer, M. S.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 64, no. 1 (1999), p. 171-174
Materias:	Alimentos Carne de cerdo Consumidores Calidad Análisis organoléptico Evaluación sensorial
Publicación relacionada:	Contenido en: Journal of Food Science

Ejemplares similares

Sensory analysis and consumer acceptance of irradiated boneless pork chops
por: Luchsinger, S.

Consumer sonsory evaluations of aging effects on beef quality
por: Brewer, S.

Chinese consumers’ purchase intention of fresh cherries: Modeling of relations between satisfaction and perceived quality
por: Chiang, Andrés, et al.
Publicado: (2021)

Effects of bottle closure type on consumer perceptions of wine quality

Discoloration of fresh pork as related to muscle and display conditions
por: ZHU, L.

Aging and enhancement effects on quality characteristics of beef strip steaks

Sensory testing and the language of the consumer
por: HOLLINGSWORTH, Pierce

Determining the impact of consumer characteristics to project sensory preferences in commercial white wines
por: Lesschaeve, Isabelle

Effects of wine bottle closure type on consumer purchase intent and price expectation
por: Marín, Anna B.

Postharvest quality and sensory characteristics of 'Granny Smith' apple treated with SmartFresh (1-MCP)

Perception of bread a comparison of consumers and trained assessors

Sensory porperties and consumer perception of wet an dry cheese sauces
por: Childs, Jessica L.

Color characteristics of irradiated vacuum-pakaged pork,beef,and turkey
por: Nanke, K. E.

Perceived quality in fresh peaches an approach through structural equation modeling

Yield, ear characteristics, and consumer acceptance of selected white sweet corn varieties in the southeastern United States
por: Simonne, Eric

Características químicas y sensoriales de la carne de cerdo, en función del consumo de dietas con ractopamina y diferentes concentraciones de lisina

El análisis sensorial, una herramienta para la evaluación de la calidad desde el consumidor
por: Mondino, María Cristina

On the quality of commercial boneless skinless broiler breast meat
por: Lee, Y. S.

Suivi de la maturité des raisins par analyse sensorielle descriptive quantifiée des baies. Relation avec les profils sensoriels des vins et les attentes des consommateurs
por: Rousseau, J.

Evaluation of antioxidant effects of raisin paste in cooked ground beef, pork, and chicken
por: Vasavada, M. N.

Impiego della "consumer science" per la valutazione qualitativa di albicocche prodotte in Piemonte

Nuova cerasicoltura ad un bivio continuare con i duroni o introdurre nuove varietà?

Studiare la qualità per valorizzare la ciliegia
por: Predieri, Stefano

É ora di conoscere l'analisi sensoriale
por: Dal Bosco, Alessandro

Avaliaçäo sensorial de carne de codornas para corte, abatidas aos 35, 56 e 77 dias de idade

Application of high hydrostatic pressure to eliminate listeria monocytogenes from fresh pork sausage
por: Murano, E.

Evaluation of the consistency of wine quality assessments from expert wine tasters
por: Gawel, R.

Phisicochemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiaton
por: ZHAO, Y.

Impact of the hydrodyne process on tenderness of pork
por: Moeller, S.

Influence of visual masking technique on the assessment of 2 red wines by trained and consumer assessors
por: Ross, C.E.

Harmonizing sensory evaluation internationally
por: McEWAN, Jean

The effects of irradiation at 1.6 kGy on quality characteristics of commercially produced ham and pork frankfurters over extended storage

Prova de consumidor Versus prova técnica de aguardentes velhas

Sensory evaluation of fresh strawberries (Fragaria ananassa) coated with chitosan-based edible coatings

Evaluación organoléptica de calidad en carne a pedido del consumidor
por: Carduza, Fernando

Quality perception and consumer attitudes to "specific quality beef" in Aragón, Spain
por: Olaizola Tolosana, A.M.

Relationships between ultimate pH and microbial, chemical, and physical characteristics of vacuum-packaged pork loins
por: Knox, B. L.

Lipid oxidation potential of beef, chicken, and pork
por: RHEE, K.S.

Lipid oxidation potential of beef, chiken, and pork
por: RHEE, K.S.

Starch noodle quality as related to potato genotypes
por: KIM, Y.