@prefix config: . @prefix meta: . @prefix rdf: . @prefix rdfs: . @prefix xsd: . @prefix owl: . @prefix dc: . @prefix dcmitype: . @prefix dcterms: . @prefix foaf: . @prefix geo: . @prefix om: . @prefix locn: . @prefix schema: . @prefix skos: . @prefix dbpedia: . @prefix p: . @prefix yago: . @prefix units: . @prefix geonames: . @prefix prv: . @prefix prvTypes: . @prefix doap: . @prefix void: . @prefix ir: . @prefix ou: . @prefix teach: . @prefix time: . @prefix datex: . @prefix aiiso: . @prefix vivo: . @prefix bibo: . @prefix fabio: . @prefix vcard: . @prefix swrcfe: . @prefix frapo: . @prefix org: . @prefix ei2a: . @prefix pto: . dcterms:publisher "New Medit"; bibo:issn "1594-5685"; vivo:identifier "2023-1551"; dcterms:contributor "Mesias F.J.; Fernandez J.A.; Horrillo A.; Escribano A.J."; ou:editorial "Italian Institute of Ciheam"; dcterms:modified "2023-05-26T00:00:00"^^xsd:dateTime; bibo:doi "10.30682/nm2301c"; ou:vecesCitado "9"^^xsd:integer; bibo:volume "22"; ou:urlScopus ; bibo:page_range "35-52"; 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}}"; ou:urlDialnet ; ou:openaccess "1"^^xsd:boolean; bibo:eissn "2611-1128"; vcard:url ; ou:eid "2-s2.0-85152140917"; fabio:hasPublicationYear "2023"; ou:tipoPublicacion "Article"; a ou:Publicacion; ou:urlOrcid ; dcterms:title "An approach to the perceptions of Spanish consumers on food sustainability through the use of projective techniques"; dcterms:creator "Mesías F.J."; dcterms:created "2023-01-01T00:00:00"^^xsd:dateTime; ou:publicadaEnRevista . ou:tienePublicacion . ou:tienePublicacion .