Baba, Yasmina <br/><br/>
Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids.  [electronic resource] 

 -  Meat science  Jan 2016 
 - 9-17 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Randomized Controlled Trial; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2015.08.005  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Algorithms<br/>Animals<br/>Cattle<br/>Choice Behavior<br/>Consumer Health Information<br/>Diet--adverse effects<br/>Dietary Fats--adverse effects<br/>Fatty Acids, Omega-3--administration & dosage<br/>Food Preferences<br/>Food Quality<br/>Health Knowledge, Attitudes, Practice<br/>Humans<br/>Linoleic Acids, Conjugated--administration & dosage<br/>Logistic Models<br/>Meat--analysis<br/>Models, Psychological<br/>Nutritive Value<br/>Pigments, Biological--analysis<br/>Sensation<br/>Single-Blind Method<br/>Spain<br/>Taste