Browsing by Subject "Beef"
Now showing items 1-3 of 3
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Conversión del músculo en carne para la mejora del grado de terneza en bovinos: Perspectiva actual
(Universitat Politècnica de Catalunya, 2010-07-15)
Master thesis (pre-Bologna period)
Restricted access - author's decisionLa conversión del músculo en carne es un proceso complejo que lleva desde el animal vivo hasta su transformación en alimento. Este trabajo examina las consecuencias de este proceso debido a la problemática que presentan ... -
Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids
(2016-01-01)
Article
Open AccessThe impact of hedonic evaluation on consumers' preferences for beef attributes was evaluated (origin, animal diet, fat content, color, price) including its enrichment with omega-3 (n-3) and conjugated linoleic acid (CLA) ... -
Impact of hedonic evaluation on consumers’ preferences for beef enriched with Omega 3: A Generalized Multinomial Logit Model approach
(2015)
Conference lecture
Open AccessThe impact of hedonic evaluation on consumers’ preferences towards beef attributes including its enrichment with polyunsaturated fatty acids (PFA) was evaluated. 647 Spanish consumers were divided into two groups differentiated ...
