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Optimizing consumer acceptance of be...

Searls, Gina.

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Optimizing consumer acceptance of beef chuck steaks through alternative fabrication, marketing, and consumer education.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Optimizing consumer acceptance of beef chuck steaks through alternative fabrication, marketing, and consumer education./
Author:	Searls, Gina.
Description:	75 p.
Notes:	Source: Masters Abstracts International, Volume: 43-01, page: 0130.
Contained By:	Masters Abstracts International43-01.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1421221
ISBN:	0496259660

Optimizing consumer acceptance of beef chuck steaks through alternative fabrication, marketing, and consumer education.
Searls, Gina.

Optimizing consumer acceptance of beef chuck steaks through alternative fabrication, marketing, and consumer education. - 75 p.

Source: Masters Abstracts International, Volume: 43-01, page: 0130.

Thesis (M.S.)--South Dakota State University, 2004.

The objectives of this research were to: (1) evaluate intramuscular tenderness variation among beef chuck steaks and (2) consumer acceptance through different educational techniques. Ten infraspinatus (IF), supraspinatus (SS), triceps brachii (T

ISBN: 0496259660Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Optimizing consumer acceptance of beef chuck steaks through alternative fabrication, marketing, and consumer education.
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502 $a Thesis (M.S.)--South Dakota State University, 2004.
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