CONSUMER CRITERIA FOR PORK RELATED TO SENSORY, PHYSICAL AND DESCRIPTIVE ATTRIBUTES

被引：12

作者：

DIAMANT, R

WATTS, BM

CLIPLEF, RL

机构：

[1] UNIV MANITOBA,FAC HOME ECON,WINNIPEG R3T 2N2,MANITOBA,CANADA

[2] CANADA DEPT AGR,RES STN,BRANDON,MANITOBA,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1976年 / 9卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(76)73650-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：151 / 154

页数：4

共 11 条

[1]

FARYNA PJ, 1972, THESIS U MANITOBA

[2] RELATIONSHIPS BETWEEN CONSUMER CRITERIA FOR CHOOSING BEEF AND BEEF QUALITY [J].

FORBES, SMC ;

VAISEY, M ;

DIAMANT, R ;

CLIPLEF, R .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1974, 7 (02) :130-135

[3]

MILLER EM, 1965, FOOD TECHNOL-CHICAGO, V19, P94

[4]

REID PE, UNPUBLISHED DATA

[5]

SLUSAR M, 1973, J CAN DIETET A, V34, P19

[6]

STILES ME, 1973, CONSUMER OPINIONS ME

[7]

STILES ME, 1972, ALBERTA FRESH PORK P

[8]

WEIDENHAMER M, 1969, 584 US DEP AGR STAT

[9]

1963, 9 U WISC AGR EXPL ST

[10]

1971, CONSUMER RESEARCH RE

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