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Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods.
Corcoran, L C; Schlich, P; Moloney, A P; O'Riordan, E; K, Millar; Botinestean, C; Gallagher, E; O' Sullivan, M G; Crofton, E C.
Afiliación
  • Corcoran LC; Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
  • Schlich P; Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France; INRAE, PROBE research infrastructure, ChemoSens facility, F-21000 Dijon, France.
  • Moloney AP; Teagasc Animal and Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland.
  • O'Riordan E; Teagasc Animal and Grassland Research and Innovation Centre, Grange, Dunsany, Co. Meath, Ireland.
  • K M; Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
  • Botinestean C; Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
  • Gallagher E; Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
  • O' Sullivan MG; School of Food and Nutritional Science, University College Cork, Co. Cork, Ireland.
  • Crofton EC; Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland. Electronic address: emily.crofton@teagasc.ie.
Food Res Int ; 168: 112747, 2023 06.
Article en En | MEDLINE | ID: mdl-37120201
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Gusto / Comportamiento del Consumidor Límite: Animals Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article País de afiliación: Irlanda
Texto completo
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Gusto / Comportamiento del Consumidor Límite: Animals Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article País de afiliación: Irlanda