Consumer perceptions of pork in Denmark, Norway and Sweden

This publication has 19 references indexed in Scilit:

• Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress
  Meat Science, 2001
• Influence of health and taste attitudes on consumption of low- and high-fat foods
  Food Quality and Preference, 2001
• Mapping consumer preference for the sensory and packaging attributes of Cheddar cheese
  Food Quality and Preference, 2000
• Beliefs, attitude and behaviour towards fresh meat consumption in Belgium: empirical evidence from a consumer survey
  Food Quality and Preference, 1999
• Consumer responses to reduced and regular fat content in different products: effects of gender, involvement and health concern
  Food Quality and Preference, 1999
• Relating consumer perceptions of pork quality to physical product characteristics
  Food Quality and Preference, 1998
• Focus Groups
  International Journal for Quality in Health Care, 1996
• Sensory properties and preferences
  Meat Science, 1994
• Influence of fishmeal, rape-seed, and rape-seed meal in feed on the fatty acid composition and storage stability of porcine body fat
  Meat Science, 1988
• The effects of castration on meat production in cattle, sheep and pigs
  The Journal of Agricultural Science, 1964