The impact of sensory quality of pork on consumer preference

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

The impact of sensory quality of pork on consumer preference. / Aaslyng, Margit D.; Oksama, Marjatta; Olsen, Eli V.; Bejerholm, Camilla; Baltzer, Maiken; Andersen, Grethe; Bredie, Wender; Byrne, Derek Victor; Gabrielsen, Gorm.

In: Meat Science, Vol. 76, No. 1, 2007, p. 61-73.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Aaslyng, MD, Oksama, M, Olsen, EV, Bejerholm, C, Baltzer, M, Andersen, G, Bredie, W, Byrne, DV & Gabrielsen, G 2007, 'The impact of sensory quality of pork on consumer preference', Meat Science, vol. 76, no. 1, pp. 61-73. https://doi.org/10.1016/j.meatsci.2006.10.014

APA

Aaslyng, M. D., Oksama, M., Olsen, E. V., Bejerholm, C., Baltzer, M., Andersen, G., ... Gabrielsen, G. (2007). The impact of sensory quality of pork on consumer preference. Meat Science, 76(1), 61-73. https://doi.org/10.1016/j.meatsci.2006.10.014

Vancouver

Aaslyng MD, Oksama M, Olsen EV, Bejerholm C, Baltzer M, Andersen G et al. The impact of sensory quality of pork on consumer preference. Meat Science. 2007;76(1):61-73. https://doi.org/10.1016/j.meatsci.2006.10.014

Author

Aaslyng, Margit D. ; Oksama, Marjatta ; Olsen, Eli V. ; Bejerholm, Camilla ; Baltzer, Maiken ; Andersen, Grethe ; Bredie, Wender ; Byrne, Derek Victor ; Gabrielsen, Gorm. / The impact of sensory quality of pork on consumer preference. In: Meat Science. 2007 ; Vol. 76, No. 1. pp. 61-73.

Bibtex

@article{c111d950a1c311ddb6ae000ea68e967b,
title = "The impact of sensory quality of pork on consumer preference",
keywords = "Former LIFE faculty, Consumer preference; Sensory; Pork; Tenderness; Flavour",
author = "Aaslyng, {Margit D.} and Marjatta Oksama and Olsen, {Eli V.} and Camilla Bejerholm and Maiken Baltzer and Grethe Andersen and Wender Bredie and Byrne, {Derek Victor} and Gorm Gabrielsen",
year = "2007",
doi = "10.1016/j.meatsci.2006.10.014",
language = "English",
volume = "76",
pages = "61--73",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "1",

}

RIS

TY - JOUR

T1 - The impact of sensory quality of pork on consumer preference

AU - Aaslyng, Margit D.

AU - Oksama, Marjatta

AU - Olsen, Eli V.

AU - Bejerholm, Camilla

AU - Baltzer, Maiken

AU - Andersen, Grethe

AU - Bredie, Wender

AU - Byrne, Derek Victor

AU - Gabrielsen, Gorm

PY - 2007

Y1 - 2007

KW - Former LIFE faculty

KW - Consumer preference; Sensory; Pork; Tenderness; Flavour

U2 - 10.1016/j.meatsci.2006.10.014

DO - 10.1016/j.meatsci.2006.10.014

M3 - Journal article

VL - 76

SP - 61

EP - 73

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 1

ER -

ID: 8101755