Cross‐Cultural Consumer Acceptability and Purchase Intent of Forage‐Finished Rib‐Eye Steaks

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|22-1147|10|S2287-S2295

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.22-1147, Iss.10, 2015-10, pp. : S2287-S2295

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Cross‐Cultural Consumer Acceptability and Purchase Intent of Forage‐Finished Rib‐Eye Steaks

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 10, 2015-10 ,pp. : S2287-S2295

John Wiley & Sons Inc

Access to resources Recommend Favorite

Guaranteeing healthy meat: Impact on consumer acceptability

By Poudelet Eric  

Outlook on Agriculture, Vol. 32, Iss. 4, 2003-12 ,pp. : 273-274

IP Publishing Ltd

Access to resources Recommend Favorite

National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling

By  

JOURNAL OF FOOD SCIENCE, Vol. 52, Iss. 3, 1987-05 ,pp. : 517-519

John Wiley & Sons Inc

Access to resources Recommend Favorite

Consumer Assessment of Beef Tenderloin Steaks from Various USDA Quality Grades at 3 Degrees of Doneness

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 2, 2015-02 ,pp. : S444-S449

John Wiley & Sons Inc

Access to resources Recommend Favorite

Mexican Preferences Thai Comparisons

By  

JOURNAL OF SENSORY STUDIES (ELECTRONIC), Vol. 30, Iss. 1, 2015-02 ,pp. : 77-84

John Wiley & Sons Inc

Access to resources Recommend Favorite