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

Literals

fabio:hasPublicationYear
- 2013
dcterms:creator
- Mesías F.
dcterms:contributor
- Mesias, Francisco J.; Pulido, Francisco; Escribano, Miguel; Gaspar, Paula; Pulido, Angel F.; Escribano, Alfredo; Rodriguez-Ledesma, Antonio
ou: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} }
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84878646629&origin=inward
bibo:eissn
- 1745-459X
bibo:doi
- 10.1111/joss.12040
ou:eid
- 2-s2.0-84878646629
vivo:identifier
- 2013-293
bibo:issn
- 0887-8250
bibo:page_range
- 238-247
dcterms:publisher
- Journal of Sensory Studies
ou:tipoPublicacion
- Article
dcterms:title
- Evaluation of new packaging formats for dry-cured meat products using conjoint analysis: An application to dry-cured iberian ham
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84878646629&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84878646629&origin=inward
bibo:volume
- 28