Sensory Evaluation from Asian Consumers of Six Different Beef Shank Cuts

W. Wu,E. A. Rice, B. A. Olson,T. G. O'Quinn,T. A. Houser,E. A. Boyle, M. D. Chao

Kansas Agricultural Experiment Station Research Reports（2020）

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摘要

Objective: The objective of this study was to evaluate factors affecting Asian consumers’ purchasing decisions and eating preferences of six different beef shank cuts.

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关键词

asian consumers,sensory,cuts

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