Reduced-sodium roasted chicken: Physical/technological characteristics, optimized KCl-seasoning mixture, consumer perception, liking, emotions, and purchase intent

Literals

• ou:eid
  • 2-s2.0-85162846740
• dcterms:contributor
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85162846740&origin=inward
• bibo:doi
  • 10.1111/1750-3841.16659
• dcterms:creator
  • Aleman R.S.
• bibo:eissn
  • 1750-3841
• fabio:hasPublicationYear
  • 2023
• vivo:identifier
  • 2023-5719
• bibo:issn
  • 0022-1147
• bibo:page_range
  • 2968-2983
• dcterms:publisher
  • Journal of Food Science
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Reduced-sodium roasted chicken: Physical/technological characteristics, optimized KCl-seasoning mixture, consumer perception, liking, emotions, and purchase intent
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85162846740&origin=inward
• bibo:volume
  • 88

Typed Literals

• dcterms:created
  • 2023-07-01T00:00:00 (xsd:dateTime)
• ou:vecesCitado
  • 5 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • JOURNAL OF FOOD SCIENCE

Inverse Relations

• Has related: ou:tienePublicacion
  • ISMAEL MONTERO FERNÁNDEZ