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Optimizing consumer acceptance of be...

Searls, Gina.

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Optimizing consumer acceptance of beef chuck steaks through alternative fabrication, marketing, and consumer education.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Optimizing consumer acceptance of beef chuck steaks through alternative fabrication, marketing, and consumer education./
作者:	Searls, Gina.
面頁冊數:	75 p.
附註:	Source: Masters Abstracts International, Volume: 43-01, page: 0130.
Contained By:	Masters Abstracts International43-01.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1421221
ISBN:	0496259660

Optimizing consumer acceptance of beef chuck steaks through alternative fabrication, marketing, and consumer education.
Searls, Gina.

Optimizing consumer acceptance of beef chuck steaks through alternative fabrication, marketing, and consumer education. - 75 p.

Source: Masters Abstracts International, Volume: 43-01, page: 0130.

Thesis (M.S.)--South Dakota State University, 2004.

The objectives of this research were to: (1) evaluate intramuscular tenderness variation among beef chuck steaks and (2) consumer acceptance through different educational techniques. Ten infraspinatus (IF), supraspinatus (SS), triceps brachii (T

ISBN: 0496259660Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Optimizing consumer acceptance of beef chuck steaks through alternative fabrication, marketing, and consumer education.
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