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MKT 450: Lee

Economic, Social, and Technological factors


Damaziak, K., Stelmasiak, A., Riedel, J., Zdanowska-Sąsiadek, Ż., Bucław, M., Gozdowski, D., & Michalczuk, M. (2019). Sensory evaluation of poultry meat: A comparative survey of results from normal sighted and blind people. PloS one, 14(1).

Banović, M., Chrysochou, P., Grunert, K. G., Rosa, P. J., & Gamito, P. (2016). The effect of fat content on visual attention and choice of red meat and differences across gender. Food Quality & Preference, 52, 42–51. 

McAfee, A. J., McSorley, E. M., Cuskelly, G. J., Moss, B. W., Wallace, J. M., Bonham, M. P., & Fearon, A. M. (2010).  Red meat consumption: An overview of the risks and benefits. Meat science, 84(1), 1-13. 

Kubberød, E., Ueland, Ø., Rødbotten, M., Westad, F., & Risvik, E. (2002). Gender specific preferences and attitudes towards meat. Food Quality and Preference, 13(5), 285-294.

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