185 related articles for article (PubMed ID: 36981181)
1. Consumers' Preference for the Consumption of the Fresh Black Slavonian Pig's Meat.
Jelić Milković S; Lončarić R; Kralik I; Kristić J; Crnčan A; Djurkin Kušec I; Canavari M
Foods; 2023 Mar; 12(6):. PubMed ID: 36981181
[TBL] [Abstract][Full Text] [Related]
2. Consumer Preferences for Cured Meat Products from the Autochthonous Black Slavonian Pig.
Jelić Milković S; Crnčan A; Kristić J; Kralik I; Djurkin Kušec I; Gvozdanović K; Kušec G; Kralik Z; Lončarić R
Foods; 2023 Oct; 12(19):. PubMed ID: 37835319
[TBL] [Abstract][Full Text] [Related]
3. Consumers' Willingness to Pay for Food with Information on Animal Welfare, Lean Meat Essence Detection, and Traceability.
Xu L; Yang X; Wu L; Chen X; Chen L; Tsai FS
Int J Environ Res Public Health; 2019 Sep; 16(19):. PubMed ID: 31561621
[TBL] [Abstract][Full Text] [Related]
4. Paying for the Greater Good?-What Information Matters for Beijing Consumers' Willingness to Pay for Plant-Based Meat?
Wang H; Chen Q; Zhu C; Bao J
Foods; 2022 Aug; 11(16):. PubMed ID: 36010460
[TBL] [Abstract][Full Text] [Related]
5. The Impact of the Food Labeling and Other Factors on Consumer Preferences Using Discrete Choice Modeling-The Example of Traditional Pork Sausage.
Czine P; Török Á; Pető K; Horváth P; Balogh P
Nutrients; 2020 Jun; 12(6):. PubMed ID: 32545561
[TBL] [Abstract][Full Text] [Related]
6. Preferences for lamb meat: a choice experiment for Spanish consumers.
Gracia A; de-Magistris T
Meat Sci; 2013 Oct; 95(2):396-402. PubMed ID: 23747635
[TBL] [Abstract][Full Text] [Related]
7. Modifying the Quality of Pig Carcasses, Meat, and Dry Fermented Sausage from Black Slavonian Pigs by Selecting the Final Body Weight and Nutrition.
Samac D; Senčić Đ; Antunović Z; Novoselec J; Prakatur I; Steiner Z; Klir Šalavardić Ž; Ronta M; Kovačić Đ
Foods; 2022 Apr; 11(9):. PubMed ID: 35564036
[TBL] [Abstract][Full Text] [Related]
8. Fresh meat packaging: consumer acceptance of modified atmosphere packaging including carbon monoxide.
Grebitus C; Jensen HH; Roosen J; Sebranek JG
J Food Prot; 2013 Jan; 76(1):99-107. PubMed ID: 23317863
[TBL] [Abstract][Full Text] [Related]
9. Consumer choice and suggested price for pork as influenced by its appearance, taste and information concerning country of origin and organic pig production.
Dransfield E; Ngapo TM; Nielsen NA; Bredahl L; Sjödén PO; Magnusson M; Campo MM; Nute GR
Meat Sci; 2005 Jan; 69(1):61-70. PubMed ID: 22062640
[TBL] [Abstract][Full Text] [Related]
10. Consumers' view on pork: Consumption motives and production preferences in ten European Union and four non-European Union countries.
Lin-Schilstra L; Backus G; Snoek H; Mörlein D
Meat Sci; 2022 May; 187():108736. PubMed ID: 35123247
[TBL] [Abstract][Full Text] [Related]
11. Understanding consumers' perceptions towards Iberian pig production and animal welfare.
García-Gudiño J; Blanco-Penedo I; Gispert M; Brun A; Perea J; Font-I-Furnols M
Meat Sci; 2021 Feb; 172():108317. PubMed ID: 32980720
[TBL] [Abstract][Full Text] [Related]
12. The Heterogeneity of Consumer Preferences for Meat Safety Attributes in Traditional Markets.
Nugraha WS; Yang SH; Ujiie K
Foods; 2021 Mar; 10(3):. PubMed ID: 33809468
[TBL] [Abstract][Full Text] [Related]
13. Consumers' preferences for Iberian dry-cured ham and the influence of mast feeding: An application of conjoint analysis in Spain.
Mesías FJ; Gaspar P; Pulido AF; Escribano M; Pulido F
Meat Sci; 2009 Dec; 83(4):684-90. PubMed ID: 20416637
[TBL] [Abstract][Full Text] [Related]
14. Consumers' perceptions and willingness to purchase pork labelled 'raised without antibiotics'.
Bradford H; McKernan C; Elliott C; Dean M
Appetite; 2022 Apr; 171():105900. PubMed ID: 34968563
[TBL] [Abstract][Full Text] [Related]
15. Consumer perception of marbling and beef quality during purchase and consumer preferences for degree of doneness.
Benli H; Yildiz DG
Anim Biosci; 2023 Aug; 36(8):1274-1284. PubMed ID: 37170519
[TBL] [Abstract][Full Text] [Related]
16. Meat packaging, preservation, and marketing implications: Consumer preferences in an emerging economy.
Wang HH; Chen J; Bai J; Lai J
Meat Sci; 2018 Nov; 145():300-307. PubMed ID: 30007176
[TBL] [Abstract][Full Text] [Related]
17. Consumer preferences and willingness to pay for safe pork products in rural Kenya.
Gichuyia CM; Mtimet N; Fèvre EM; Thomas LF; Gathura PB; Onono JO; Akaichi F
Meat Sci; 2024 May; 211():109450. PubMed ID: 38350245
[TBL] [Abstract][Full Text] [Related]
18. Review: Pork quality attributes from farm to fork. Part II. Processed pork products.
Lebret B; Čandek-Potokar M
Animal; 2022 Feb; 16 Suppl 1():100383. PubMed ID: 34750079
[TBL] [Abstract][Full Text] [Related]
19. Willingness to Pay a Higher Price for Pork Obtained Using Animal-Friendly Raising Techniques: A Consumers' Opinion Survey.
Giannetto C; Biondi V; Previti A; De Pascale A; Monti S; Alibrandi A; Zirilli A; Lanfranchi M; Pugliese M; Passantino A
Foods; 2023 Nov; 12(23):. PubMed ID: 38231599
[TBL] [Abstract][Full Text] [Related]
20. Consumers' Preferences and Willingness to Pay for Fish Products with Health and Environmental Labels: Evidence from Five European Countries.
Menozzi D; Nguyen TT; Sogari G; Taskov D; Lucas S; Castro-Rial JLS; Mora C
Nutrients; 2020 Aug; 12(9):. PubMed ID: 32878105
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]