Sensory and hedonic perception of meat versus ultra-processed plant-based meat analogs: A comparative study | Open Data UNEx

https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2024-4477

Literals

dcterms:contributor
- Lary Souza Olegario, Laura Zalama Rosa, Alberto González-Mohino Jiménez, Marian Faridy García Joaquín, Sonia Ventanas
fabio:hasPublicationYear
- 2024
ou:eid
- 2-s2.0-85210007915
dcterms:creator
- Olegario L.S.
bibo:doi
- 10.1111/1750-3841.17531
bibo:eissn
- 1750-3841
bibo:volume
- 89
vivo:identifier
- 2024-4477
bibo:issn
- 0022-1147
bibo:page_range
- 10329-10343
dcterms:publisher
- Journal of Food Science
ou:tipoPublicacion
- Article
dcterms:title
- Sensory and hedonic perception of meat versus ultra-processed plant-based meat analogs: A comparative study
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85210007915&origin=inward
ou:urlOrcid
- http://dx.doi.org/10.1111/1750-3841.17531
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85210007915&origin=inward
ou:vecesCitado
- 1

Relations

ou:publicadaEnRevista
- JOURNAL OF FOOD SCIENCE

Inverse Relations

Has related: ou:tienePublicacion

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