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<https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2025-7123> bibo:doi "10.15586/ijfs.v37i4.3009";
    dcterms:contributor "Francisco Mesias; Carlos Diaz-Caro; Olda Lami; Eva Palomo-Manzano; Susana Garcia-Torres";
    dcterms:publisher "Italian Journal of Food Science";
    ou:urlOrcid <https://doi.org/10.15586/ijfs.v37i4.3009>;
    vivo:identifier "2025-7123";
    dcterms:title "Are natural and functional ingredients valued by meat consumers? From what you claim to think to what you like to taste";
    fabio:hasPublicationYear "2025";
    ou:tipoPublicacion "Article";
    a ou:Publicacion.
<https://opendata.unex.es/recurso/educacion/universidad/personal/916b38ea8fd257dcc58029d3780eb143-francisco-javier-mesias-diaz> ou:tienePublicacion <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2025-7123>.