TOPCU, Y.; UZUNDUMLU, A.S.; BARAN, D. How sensory and hedonic quality attributes affect fresh red meat consumption decision of Turkish consumers?. Italian Journal of Food Science, Singapore, v. 27, n. 2, p. 181–190, 2015. DOI: 10.14674/1120-1770/ijfs.v185. Disponível em: https://itjfs.com/index.php/ijfs/article/view/185. Acesso em: 26 may. 2026.