MACHÁČKOVÁ, Karolina, Jiří ZELENÝ, Daniel LANG and Zbyněk VINŠ. Wild Boar Meat as a Sustainable Substitute for Pork: A Mixed Methods Approach. Sustainability (WoS). Basel, Switzerland: MDPI, 2021, vol. 13, No 5, p. 1-20, 21 pp. ISSN 2071-1050. Available from: https://dx.doi.org/10.3390/su13052490.
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Basic 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
Original language English
Type of outcome Article in a journal
Field of Study 21101 Food and beverages
Country of publisher Switzerland
Confidentiality degree is not subject to a state or trade secret
WWW URL
Organization unit University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Doi http://dx.doi.org/10.3390/su13052490
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.
Changed by Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:35.
Abstract
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.
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