Topcu, Y., A.S. Uzundumlu, and D. Baran. “How Sensory and Hedonic Quality Attributes Affect Fresh Red Meat Consumption Decision of Turkish Consumers?”. Italian Journal of Food Science 27, no. 2 (June 12, 2015): 181–190. Accessed May 26, 2026. https://mail.itjfs.com/index.php/ijfs/article/view/185.