Cargando…
A Mixed Method Approach for the Investigation of Consumer Responses to Sheepmeat and Beef
Coupling qualitative and quantitative consumer research methodologies enables the development of more holistic and comprehensive perspectives of consumer responses. In this study, consumer responses to beef and sheepmeat were investigated using a mixed method approach combining perceptual mapping (q...
Autores principales: | Hastie, Melindee, Ashman, Hollis, Torrico, Damir, Ha, Minh, Warner, Robyn |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074361/ https://www.ncbi.nlm.nih.gov/pubmed/31991694 http://dx.doi.org/10.3390/foods9020126 |
Ejemplares similares
-
Product Design to Enhance Consumer Liking of Cull Ewe Meat
por: Hastie, Melindee, et al.
Publicado: (2021) -
Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-Apply
por: Hastie, Melindee, et al.
Publicado: (2022) -
Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese Consumers
por: O’Reilly, Rachel A., et al.
Publicado: (2020) -
Physicochemical and sensory characteristics of fermented sheepmeat sausage
por: Lu, Yanjun, et al.
Publicado: (2014) -
Volatile Profile of Dry and Wet Aged Beef Loin and Its Relationship with Consumer Flavour Liking
por: Li, Zhenzhao, et al.
Publicado: (2021)