1. Consumer acceptance of minced meat patties from boars in four European countries. (March 2018) Authors: Aluwé, M.; Aaslyng, M.; Backus, G.; Bonneau, M.; Chevillon, P.; Haugen, J.-E.; Meier-Dinkel, L.; Mörlein, D.; Oliver, M.A.; Snoek, H.M.; Tuyttens, F.A.M.; Font-i-Furnols, M. Journal: Meat science Issue: Volume 137(2018) Page Start: 235 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Consumers' segmentation based on the acceptability of meat from entire male pigs with different boar taint levels in four European countries: France, Italy, Spain and United Kingdom. (April 2016) Authors: Panella-Riera, N.; Blanch, M.; Kallas, Z.; Chevillon, P.; Garavaldi, A.; Gil, M.; Gil, J.M.; Font-i-Furnols, M.; Oliver, M.A. Journal: Meat science Issue: Volume 114(2016:Apr.) Page Start: 137 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Consumers' segmentation based on the acceptability of meat from entire male pigs with different boar taint levels in four European countries: France, Italy, Spain and United Kingdom. (April 2016) Authors: Panella-Riera, N.; Blanch, M.; Kallas, Z.; Chevillon, P.; Garavaldi, A.; Gil, M.; Gil, J.M.; Font-i-Furnols, M.; Oliver, M.A. Journal: Meat science Issue: Volume 114(2016:Apr.) Page Start: 137 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗