Consumer perception, facts and possibilities to improve...

Meat Science 1999 Vol. 53; Iss. 2

Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork

W. Verbeke, M.J. Van Oeckel, N. Warnants, J. Viaene, Ch.V. Boucqué
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Volume:
53
Year:
1999
Language:
english
DOI:
10.1016/s0309-1740(99)00036-4
File:
PDF, 354 KB
english, 1999
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