Are natural and functional ingredients valued by meat consumers? From what you claim to think to what you like to taste

Literals

• bibo:volume
  • 37
• bibo:doi
  • 10.15586/ijfs.v37i4.3009
• dcterms:creator
  • Díaz-Caro C.
• dcterms:contributor
  • Francisco Mesias; Carlos Diaz-Caro; Olda Lami; Eva Palomo-Manzano; Susana Garcia-Torres
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105028958380&origin=inward
• vivo:identifier
  • 2025-7123
• fabio:hasPublicationYear
  • 2025
• ou:eid
  • 2-s2.0-105028958380
• bibo:eissn
  • 2239-5687
• bibo:issn
  • 1120-1770
• dcterms:publisher
  • Italian Journal of Food Science
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Are natural and functional ingredients valued by meat consumers? From what you claim to think to what you like to taste
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105028958380&origin=inward
• ou:urlOrcid
  • https://doi.org/10.15586/ijfs.v37i4.3009

Typed Literals

• dcterms:created
  • 2025-10-01T00:00:00 (xsd:dateTime)
• ou:openaccess
  • True (xsd:boolean)
• ou:vecesCitado
  • 0 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • ITALIAN JOURNAL OF FOOD SCIENCE

Inverse Relations

• Has related: ou:tienePublicacion
  • CARLOS DIAZ CARO
  • FRANCISCO JAVIER MESÍAS DÍAZ