Related content

The importance of intrinsic and extrinsic cues to expected and experienced quality: an empirical application for beef

By Bello Acebron L.   Calvo Dopico D.  

Food Quality and Preference, Vol. 11, Iss. 3, 2000-05 ,pp. : 229-238

Elsevier

Access to resources Recommend Favorite

On-line probe prediction of beef toughness, correlating sensory evaluation with fluorescence detection of connective tissue and dynamic analysis of overall toughness

By Swatland H.J.   Findlay C.J.  

Food Quality and Preference, Vol. 8, Iss. 3, 1997-05 ,pp. : 233-239

Elsevier

Access to resources Recommend Favorite

Application of House of Quality in translation of consumer needs into sensory attributes measurable by descriptive sensory analysis

By Bech A.C.   Hansen M.   Wienberg L.  

Food Quality and Preference, Vol. 8, Iss. 5, 1997-09 ,pp. : 329-348

Elsevier

Access to resources Recommend Favorite

Prediction of beef quality attributes from early post mortem near infrared reflectance spectra

By Rodbotten R.   Nilsen B.N.   Hildrum K.I.  

Food Chemistry, Vol. 69, Iss. 4, 2000-06 ,pp. : 427-436

Elsevier

Access to resources Recommend Favorite

Genomic approaches to economic trait loci and tissue expression profiling: application to muscle biochemistry and beef quality

By Eggen A.   Hocquette J.-F.  

Meat Science, Vol. 66, Iss. 1, 2004-01 ,pp. : 1-9

Elsevier

Access to resources Recommend Favorite