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dc.contributor.authorAlmli, Valerie Lengard
dc.contributor.authorVan Wezemael, Lynn
dc.contributor.authorVerbeke, Wim
dc.contributor.authorUeland, Øydis
dc.date.accessioned2018-02-01T11:51:41Z
dc.date.available2018-02-01T11:51:41Z
dc.date.created2013-03-14T15:23:53Z
dc.date.issued2013
dc.identifier.citationMeat Science. 2013, 93 (3), 361-370.
dc.identifier.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/11250/2481195
dc.language.isoeng
dc.titleOne technology does not fit all: Profiling consumers of tender and tenderised beef steaks
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionsubmittedVersion
dc.source.pagenumber361-370
dc.source.volume93
dc.source.journalMeat Science
dc.source.issue3
dc.identifier.doi10.1016/j.meatsci.2012.10.002
dc.identifier.cristin1019279
dc.relation.projectEgen institusjon: 201308
dc.relation.projectNorges forskningsråd: 225062
cristin.unitcode7543,3,3,0
cristin.unitnameSensorikk, forbruker og innovasjon
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode2


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