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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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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8304759/ https://ncbi.nlm.nih.gov/pubmed/34202782 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071465 |
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