Criteria of consumers when purchasing beef in retail stores: position of beef compared to other meat types, reasons and frequency of its use in every day nutrition and preparation methods | Kriterijumi potrosaca pri izboru govedjeg mesa u maloprodaji: pozicija govedjeg u odnosu na ostale vrste mesa, razlozi i ucestalost upotrebe u svakodnevnoj ishrani i vidovi njegove kulinarske pripreme
2006
Ostojic, D., Institut za stocarstvo, Beograd - Zemun (Serbia) | Bogdanovic, V., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Petrovic, M.M., Institut za stocarstvo, Beograd - Zemun (Serbia) | Aleksic, S., Institut za stocarstvo, Beograd - Zemun (Serbia) | Miscevic, B., Institut za stocarstvo, Beograd - Zemun (Serbia) | Pantelic, V., Institut za stocarstvo, Beograd - Zemun (Serbia)
Information was collected by conducting poll of the town residents (N=478) in which their attitude towards the traits of beef quality, as well as their habits and inclinations in regard to the choice of category, retail cuts and giblets were analysed. Also, the position of beef compared to other meat types was studied, reasons and frequency of meat consumption in every day nutrition and preparation methods. Data were further analyzed according to sex, age and occupation of participants in the poll in order to come to conclusion about their effect on the meat selection criteria.
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