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Consumer Interest in Fresh, In-shell Edamame and Acceptance of Edamame-based Patties

机译：消费者对新鲜，壳牌射灯的兴趣和接受基于射灯的肉饼

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Dru N. Montri; Kathleen M. Kelley; Elsa S. Sánchez;
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年度 2006
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1. Consumer interest in fresh, in-shell edamame and acceptance of edamame-based patties. [J] . Montri D N, Kelley K M, Sanchez E S HortScience . 2006,第7期

机译：消费者对新鲜的带壳毛豆油和对基于毛豆油的肉饼的接受程度感兴趣。
2. Consumer interest in fresh, in-shell edamame and acceptance of edamame-based patties. [J] . Montri D N, Kelley K M, Sanchez E S HortScience . 2006,第7期

机译：消费者对新鲜的带壳毛豆油和对基于毛豆油的肉饼的接受程度感兴趣。
3. Consumer Sensory Acceptance of Standard Pre-cooked Hamburger Patties versus Premium Patties [J] . Peter Lawrence Bordi, HyoJin Chloe Cho, Jessica Marie MacMartin Journal of Food Research . 2017,第4期

机译：消费者对标准预煮汉堡包和高级馅饼的感官接受程度
4. ANTIOXIDANT AND ANTIMICROBIAL EFFECT OF DEHYDRATED AND FRESH GARLIC IN FRESH PORK PATTY DURING REFRIGERATED STORAGE [C] . A.V.Chaves, rnJ.Baah, rnW.Z.Yang, Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：冷藏中新鲜猪肉皮中脱水和新鲜大蒜的抗氧化剂和抑菌作用
5. Effectiveness of Organic Acids on Microbial, Ph, and Color of Fresh Ground Pork Patties [D] . ?Preuss, Brandie L. 2020

机译：有机酸对新鲜磨碎猪肉小馅饼的微生物，pH和颜色的有效性
6. Information and order of information effects on consumers’ acceptance and valuation for genetically modified edamame soybean [O] . Ji Yong Lee, Michael P. Popp, Elijah J. Wolfe, 2012

机译：信息和信息秩序对消费者对转基因毛豆大豆的接受和估价的影响
7. Assessing Consumer Acceptance of Edamame-based Patties [O] . Dru N. Montri, Kathleen M. Kelley, Elsa S. Sánchez 2005

机译：评估消费者接受基于爱德士的馅饼
8. Marketing and Consumer Acceptance of Irradiated Foods. Report of the Consultants' Meeting on Marketing, Market Testing and Consumer Acceptance of Irradiated Foods Organized by the Joint FAO/IAEA Division of Isotope and Radiation A [R] . Ngo, C. 1983

机译：营养和消费者接受辐照食品。粮农组织/国际原子能机构联合同位素和辐射a联合组织的食品辐照营销，市场测试和消费者接受顾问会议的报告

Consumer Interest in Fresh, In-shell Edamame and Acceptance of Edamame-based Patties

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