PUBLICACIÓN

Evaluation of new packaging formats for dry-cured meat products using conjoint analysis: An application to dry-cured iberian ham

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Mesias F.J., Pulido F., Escribano M., Gaspar P., Pulido A.F., Escribano A., Rodriguez-Ledesma A.

2013 JOURNAL OF SENSORY STUDIES

Food Science (Q1), Sensory Systems (Q3)

JCR: 2.583

SJR: 1.14

CITAS

18

DOI

10.1111/joss.12040

EID

2-s2.0-84878646629

ISSN

0887-8250

EISSN

1745-459X

BIBTEX

@article{RID:0508140630437-40, title = {Evaluation of New Packaging Formats for Dry-Cured Meat Products Using Conjoint Analysis: An Application to Dry-Cured Iberian Ham}, journal = {Journal of Sensory Studies}, year = {2013}, author = {Mesias, Francisco J. and Pulido, Francisco and Escribano, Miguel and Gaspar, Paula and Pulido, Angel F. and Escribano, Alfredo and Rodriguez-Ledesma, Antonio}, volume = {28}, number = {3}, pages = {238-247} }

AUTORES DE LA UEX

Miguel Escribano Sánchez
Paula Gaspar García
Antonio Rodríguez De Ledesma Vega
Francisco Javier Mesías Díaz

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