Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach

@article{26665,
   author = {Macháčková, Karolina and Zelený, Jiří and Lang, Daniel and Vinš, Zbyněk},
   article_location = {Basel, Switzerland},
   article_number = {5},
   doi = {http://dx.doi.org/10.3390/su13052490},
   keywords = {consumer panel; focus groups; forest pedagogy; sensory evaluation; nutritional properties; willingness to pay},
   language = {eng},
   issn = {2071-1050},
   journal = {Sustainability (WoS)},
   title = {Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach},
   url = {https://www.mdpi.com/2071-1050/13/5/2490},
   volume = {13},
   year = {2021}
}

TY  - JOUR
ID  - 26665
AU  - Macháčková, Karolina - Zelený, Jiří - Lang, Daniel - Vinš, Zbyněk
PY  - 2021
TI  - Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach
JF  - Sustainability (WoS)
VL  - 13
IS  - 5
SP  - 1-20
EP  - 1-20
PB  - MDPI
SN  - 20711050
KW  - consumer panel
KW  - focus groups
KW  - forest pedagogy
KW  - sensory evaluation
KW  - nutritional properties
KW  - willingness to pay
UR  - https://www.mdpi.com/2071-1050/13/5/2490
N2  - Sensory analysis is unusual in sustainability research, although it can offer a neoteric aspect of nature and wild animals’ perception. The study’s objective was to identify consumers’ attitudes towards plant and animal products from wild and conventional foods and put these findings into a broader social context.
ER  - 

MACHÁČKOVÁ, Karolina, Jiří ZELENÝ, Daniel LANG a Zbyněk VINŠ. Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach. \textit{Sustainability (WoS)}. Basel, Switzerland: MDPI, 2021, roč.~13, č.~5, s.~1-20, 21 s. ISSN~2071-1050. Dostupné z: https://dx.doi.org/10.3390/su13052490.