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	1.	Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles. [electronic resource] by Legako, J F Brooks, J C O'Quinn, T G Hagan, T D J Polkinghorne, R Farmer, L J Miller, M F Producer: 20150909 In: Meat science vol. 100 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain. [electronic resource] by Chong, F S Farmer, L J Hagan, T D J Speers, J S Sanderson, D W Devlin, D J Tollerton, I J Gordon, A W Methven, L Moloney, A P Kerry, J P O'Sullivan, M G Producer: 20190807 In: Meat science vol. 154 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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