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Implementing a palatability assured critical control point (PACCP) approach to satisfy consumer demands

Journal Title:
Meat science.
Journal Volume/Issue:
2006 Sept., v. 74, issue 1
Main Author:
Polkinghorne, R.J.
Format:
Electronic
Language:
English
Subjects:
on-farm research
meat production
meat processing
hot boning
meat cuts
beef carcasses
beef
farmers
food retailing
marketing strategies
consumer surveys
consumers
consumer attitudes
meat quality
cooked foods
palatability
meat grades
appearance (quality)
consumer satisfaction
freshness
View in NAL's Catalog:
IND43823202