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., Bredie, W., Byrne, D. V., & 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