Development of a sensory protocol for testing palatability of sheep meats

By J. Thompson, A. Gee, D. Hopkins, D. Pethick, S. Baud, W. J. O'halloran. 2005

94 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/423e0bbe00e2ccc81cedc648c39bb9339ef43b89

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. Maria Font-i-Furnols
2. L. Guerrero

In Food Science

1. Maria Font-i-Furnols
2. L. Guerrero

Citations in the corpus

• Consumer preference, behavior and perception about meat and meat products: an overview. (2014, background): “…that positively influence (to a greater or lesser degree) most consumers' preferences in pork (Aaslyng et al., 2007; Bryhni et al., 2003), beef (Bello Acebrón & Calvo Dopico, 2000; Huffman et al., 1996; Polkinghorne & Thompson, 2010) and lamb (Font i Furnols et al., 2009; Thompson et al., 2005).”