Detailed Information on Publication Record
2021
Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach
MACHÁČKOVÁ, Karolina, Jiří ZELENÝ, Daniel LANG and Zbyněk VINŠBasic information
Original name
Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach
Authors
MACHÁČKOVÁ, Karolina, Jiří ZELENÝ, Daniel LANG and Zbyněk VINŠ
Edition
Sustainability (WoS), Basel, Switzerland, MDPI, 2021, 2071-1050
Other information
Language
English
Type of outcome
Článek v odborném periodiku
Field of Study
21101 Food and beverages
Country of publisher
Switzerland
Confidentiality degree
není předmětem státního či obchodního tajemství
References:
Organization unit
University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
UT WoS
000628680600001
Keywords in English
consumer panel; focus groups; forest pedagogy; sensory evaluation; nutritional properties; willingness to pay
Tags
International impact, Reviewed
Links
DG18P02OVV067, research and development project.
Změněno: 30/10/2021 21:35, Ing. Jiří Zelený, Ph.D.
Abstract
V originále
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.