dc.contributor.author | Almli, Valerie Lengard | |
dc.contributor.author | Van Wezemael, Lynn | |
dc.contributor.author | Verbeke, Wim | |
dc.contributor.author | Ueland, Øydis | |
dc.date.accessioned | 2018-02-01T11:51:41Z | |
dc.date.available | 2018-02-01T11:51:41Z | |
dc.date.created | 2013-03-14T15:23:53Z | |
dc.date.issued | 2013 | |
dc.identifier.citation | Meat Science. 2013, 93 (3), 361-370. | |
dc.identifier.issn | 0309-1740 | |
dc.identifier.uri | http://hdl.handle.net/11250/2481195 | |
dc.language.iso | eng | |
dc.title | One technology does not fit all: Profiling consumers of tender and tenderised beef steaks | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | submittedVersion | |
dc.source.pagenumber | 361-370 | |
dc.source.volume | 93 | |
dc.source.journal | Meat Science | |
dc.source.issue | 3 | |
dc.identifier.doi | 10.1016/j.meatsci.2012.10.002 | |
dc.identifier.cristin | 1019279 | |
dc.relation.project | Egen institusjon: 201308 | |
dc.relation.project | Norges forskningsråd: 225062 | |
cristin.unitcode | 7543,3,3,0 | |
cristin.unitname | Sensorikk, forbruker og innovasjon | |
cristin.ispublished | true | |
cristin.fulltext | preprint | |
cristin.qualitycode | 2 | |