Beef Quality Perception at the Point of Purchase: A Study from Portugal

By M. Banović, K. Grunert, M. M. Barreira, M. A. Fontes. 2009

154 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/db18f17941a425c1de128373c87be6bbcb0d9334

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): “…characteristics of the meat such as tenderness and juiciness, as well as taste, are highly correlated with the overall experienced quality, intention to purchase and willingness to pay (Banović et al., 2009; Bello Acebrón & Calvo Dopico, 2000; Lusk, Fox, Schroeder, Mintert, & Koohmaraie, 2001).”