Relative importance of cues underlying Spanish consumers' beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids

  1. Realini, C.E.
  2. Kallas, Z.
  3. Pérez-Juan, M.
  4. Gómez, I.
  5. Olleta, J.L.
  6. Beriain, M.J.
  7. Albertí, P.
  8. Sañudo, C.
Aldizkaria:
Food Quality and Preference

ISSN: 0950-3293

Argitalpen urtea: 2014

Alea: 33

Orrialdeak: 74-85

Mota: Artikulua

DOI: 10.1016/J.FOODQUAL.2013.11.007 GOOGLE SCHOLAR