Evaluation of Consumer Acceptability of Meat Processing Methods
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DOI: 10.1017/s0029665117001410
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… read more here.
Keywords: consumer acceptability; evaluation consumer; ireland; processing methods ... See more keywords