✦ LIBER ✦

“Chilled” pork — Part II. Consumer perception of sensory quality

✍ Scribed by Ngapo, T.M.; Riendeau, L.; Laberge, C.; Fortin, J.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

“Chilled” pork—Part I: Sensory and physi

✍ Ngapo, T.M.; Riendeau, L.; Laberge, C.; Leblanc, D.; Fortin, J. 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 239 KB

Marbling and ageing — Part 2. Consumer p

✍ Ngapo, Tania M.; Riendeau, Louise; Laberge, Claude; Fortin, Jacinthe 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 201 KB

The impact of sensory quality of pork on

✍ Margit D. Aaslyng; Marjatta Oksama; Eli V. Olsen; Camilla Bejerholm; Maiken Balt 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 308 KB

Marbling and ageing — Part 1. Sensory qu

✍ Tania M. Ngapo; Louise Riendeau; Claude Laberge; Jacinthe Fortin 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 256 KB

Consumer perceptions of pork eating qual

✍ S.J. Moeller; R.K. Miller; K.K. Edwards; H.N. Zerby; K.E. Logan; T.L. Aldredge; 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 333 KB

Consumer perception, facts and possibili

✍ W. Verbeke; M.J. Van Oeckel; N. Warnants; J. Viaene; Ch.V. Boucqué 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 354 KB