An approach to the perceptions of Spanish consumers on food sustainability through the use of projective techniques

Literals

ou:bibtex
- @article{J_Mes_as_2023, doi = {10.30682/nm2301c}, url = {https://doi.org/10.30682%2Fnm2301c}, year = 2023, month = {mar}, publisher = {Bologna University Press}, volume = {22}, number = {1}, author = {Francisco J. Mes{\'{\i}}as and Juan A. Fern{\'{a}}ndez and Andres Horrillo and Alfredo J. Escribano}, title = {{AN} {APPROACH} {TO} {THE} {PERCEPTIONS} {OF} {SPANISH} {CONSUMERS} {ON} {FOOD} {SUSTAINABILITY} {THROUGH} {THE} {USE} {OF} {PROJECTIVE} {TECHNIQUES}}, journal = {New Medit}}
dcterms:creator
- Mesías F.J.
dcterms:contributor
- Mesias F.J.; Fernandez J.A.; Horrillo A.; Escribano A.J.
bibo:eissn
- 2611-1128
vivo:identifier
- 2023-1551
bibo:doi
- 10.30682/nm2301c
fabio:hasPublicationYear
- 2023
ou:eid
- 2-s2.0-85152140917
ou:editorial
- Italian Institute of Ciheam
bibo:issn
- 1594-5685
bibo:page_range
- 35-52
dcterms:publisher
- New Medit
ou:tipoPublicacion
- Article
dcterms:title
- An approach to the perceptions of Spanish consumers on food sustainability through the use of projective techniques
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85152140917&origin=inward
ou:urlDialnet
- https://dialnet.unirioja.es/servlet/articulo?codigo=8953717
ou:urlOrcid
- http://dx.doi.org/10.30682/nm2301c
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85152140917&origin=inward
bibo:volume
- 22