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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...
Guardat en:
| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2021
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| Matèries: | |
| Accés en línia: | 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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