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T. Lu, P. Wall, M. Burke, N. McCaffrey and A.G.M. Scannell School of Public Health, Physiotherapy and Sports Science, School of Agriculture and Food Science, Institute of Food and Health,… Click to show full abstract
T. Lu, P. Wall, M. Burke, N. McCaffrey and A.G.M. Scannell School of Public Health, Physiotherapy and Sports Science, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Republic of Ireland, Devenish Nutrition, Lagan House, 19 Clarendon Rd, Belfast BT1 3BG Northern Ireland and Ipsos MRBI, Block 3, Blackrock Business Park, Blackrock, Co. Dublin, Republic of Ireland
Keywords:
consumer acceptability;
evaluation consumer;
ireland;
processing methods;
meat processing;
acceptability meat
Journal Title: Proceedings of the Nutrition Society
Year Published: 2017
Link to full text (if available)
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Journal Title: Proceedings of the Nutrition Society
Year Published: 2017
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!