Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach

Literals

bibo:volume
- 149
dcterms:contributor
- Lorido L., Pizarro E., Estevez M., Ventanas S.
ou:bibtex
- @article{Lorido_2019, doi = {10.1016/j.meatsci.2018.11.015}, url = {https://doi.org/10.1016%2Fj.meatsci.2018.11.015}, year = 2019, month = {mar}, publisher = {Elsevier {BV}}, volume = {149}, pages = {126--133}, author = {Laura Lorido and Elisa Pizarro and Mario Est{\'{e}}vez and Sonia Ventanas}, title = {Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach}, journal = {Meat Science} }
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85057326638&origin=inward
dcterms:creator
- Lorido L.
dcterms:title
- Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach
ou:eid
- 2-s2.0-85057326638
bibo:doi
- 10.1016/j.meatsci.2018.11.015
fabio:hasPublicationYear
- 2019
vivo:identifier
- 2019-73
bibo:issn
- 0309-1740
bibo:page_range
- 126-133
dcterms:publisher
- Meat Science
ou:tipoPublicacion
- Article
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85057326638&origin=inward
ou:urlOrcid
- https://publons.com/wos-op/publon/20500859/