1. Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers. (15th October 2019) Authors: Farouk, M. M.; Staincliffe, M.; Hopkins, D. L.; Wu, G.; Che, C.; Bekhit, A. E. D.; Yoo, M. J. Y.; Horita, A.; Urquiola, G.; Craigie, C.; Taukiri, K.; Zhang, R.; Ho, H.; Challies, M. J. Other Names: Álvarez Carlos Guest Editor. Journal: Journal of food quality Issue: Volume 2019(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗