Intensive vs. free-range organic beef. A preference study through consumer liking and conjoint analysis

Literals

ou:eid
- 2-s2.0-84952922994
dcterms:contributor
- Garcia-Torres S., Lopez-Gajardo A., Mesias F.J.
ou:bibtex
- @article{Garc_a_Torres_2016, doi = {10.1016/j.meatsci.2015.12.019}, url = {https://doi.org/10.1016%2Fj.meatsci.2015.12.019}, year = 2016, month = {apr}, publisher = {Elsevier {BV}}, volume = {114}, pages = {114--120}, author = {S. Garc{\'{\i}}a-Torres and A. L{\'{o}}pez-Gajardo and F.J. Mes{\'{\i}}as}, title = {Intensive vs. free-range organic beef. A preference study through consumer liking and conjoint analysis}, journal = {Meat Science} }
bibo:issn
- 0309-1740
dcterms:title
- Intensive vs. free-range organic beef. A preference study through consumer liking and conjoint analysis
vivo:identifier
- 2016-646
bibo:doi
- 10.1016/j.meatsci.2015.12.019
dcterms:creator
- García-Torres S.
dcterms:publisher
- Meat Science
fabio:hasPublicationYear
- 2016
ou:tipoPublicacion
- Article
bibo:page_range
- 114-120
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84952922994&origin=inward
ou:urlOrcid
- https://doi.org/10.1016/j.meatsci.2015.12.019
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84952922994&origin=inward
bibo:volume
- 114