J
2021
Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach
MACHÁČKOVÁ, Karolina, Jiří ZELENÝ, Daniel LANG and Zbyněk VINŠ
Basic information
Original name
Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach
Edition
Sustainability (WoS), Basel, Switzerland, MDPI, 2021, 2071-1050
Other information
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
Organization unit
University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
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.
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.
Displayed: 26/12/2024 22:02