PUBLICACIÓN

Is production system a relevant attribute in consumers' food preferences? The case of Iberian dry-cured ham in Spain

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Diaz-Caro C., Garcia-Torres S., Elghannam A., Tejerina D., Mesias F.J., Ortiz A.

2019 MEAT SCIENCE

Food Science (Q1)

JCR: 3.644

SJR: 1.417


CITAS

58

DOI

10.1016/j.meatsci.2019.107908

EID

2-s2.0-85070899010

ISSN

0309-1740


AUTORES DE LA UEX