Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers
In Argentina, color and intramuscular fat are the main attributes of raw beef quality; however, it is necessary to clarify how consumers use them, in order to establish different marketing strategies. Consumer preferences are affected by multiple factors. Thus, the objective of the present study was...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2021-06-01
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| Serier: | Foods |
| Fag: | |
| Online adgang: | https://www.mdpi.com/2304-8158/10/7/1465 |
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