The impact of cooking methods and perceived degree of doneness on consumers' acceptance of beef

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Bibliographic Details
Published inResearch report - New Mexico University, College of Agriculture and Home Economics, Agricultural Experiment Station (USA) no. 588
Main Authors Capener, W.N, Bennett, J.A, Welsh, G.A, Gorman, W.D, Sikod, F, Urquhart, N.S, Marchello, J.A, Berry, B.W
Format Journal Article
LanguageEnglish
Published 01.06.1986
Subjects
ARIZONA
BEEF
CARNE DE RES
COCCION
COMPORTAMIENTO DEL CONSUMIDOR
COMPORTEMENT DES CONSOMMATEURS
CONSUMER BEHAVIOUR
COOKING
CUISSON
ETUDE DE MARCHE
INVESTIGACION DE MERCADOS
MEAT CUTS
NEW MEXICO
NOUVEAU-MEXIQUE
NUEVO MEXICO
PIECE DE VIANDE
PIEZAS DE CARNE
TEXAS
UTAH
VIANDE DE BOEUF
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Bibliography:E73
Q01
8842114
ISSN:0548-5967