Resources by Clinton Neill
| Title | Available As | Summary | Date | ID | Author |
|---|---|---|---|---|---|
| Demystifying Food Labels: General Labels for All Meat Products | Feb 6, 2019 | AAEC-167NP | |||
| Demystifying Food Labels: Labels for Specific Meat Products | Feb 28, 2019 | AAEC-171NP | |||
| One Bite at a Time: Virginia and North Carolina Food as a Business Program | Mar 18, 2019 | AAEC-172NP | |||
| Components of a Food Business Plan | May 8, 2019 | AAEC-182NP | |||
| Produce Safety, Perceived Risk, and Consumer Choice | Jul 15, 2019 | AAEC-187P | |||
| Production and Economic Considerations for Fresh Market Edamame in Southwest Virginia | Jul 15, 2019 | AAEC-188P | |||
| Edamame: Costs, Revenues, and Profitability | Jul 15, 2019 | AAEC-189P | |||
| Grocery Store Layouts: Where is it Located and Why? | May 28, 2019 | AAEC-190NP | |||
| Labels, Logos, and Brands - What's the Difference? | Aug 30, 2019 | AAEC-207NP | |||
| Effective Communication of Cider Sensory Quality: A White Paper | The purpose of this white paper is to convey findings of a large Hard Cider Sensory Project conducted from 2020-2022, with realistic applications for how best to communicate the sensory quality of cider. Recommendations made in this white paper are based on the most current research in the field initiated by researchers at Virginia Tech and Cornell University. These sensory-focused research projects were funded by the United States Department of Agriculture (USDA) and the National Institute of Food and Agriculture (NIFA) to support growth of the hard cider industry particularly in the Northeast and Mid-Atlantic United States. |
Sep 6, 2023 | FST-455NP | ||
| USDA Edamame Project | Feb 15, 2019 | SPES-104NP |