Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers (2019)
Fonte: Scientia Agropecuaria. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, CONSUMIDOR, DEFUMAÇÃO, GORDURAS
ABNT
SALDANA, Erick et al. Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers. Scientia Agropecuaria, v. 10, n. 2, p. 169-173, 2019Tradução . . Disponível em: https://doi.org/10.17268/sci.agropecu.2019.02.01. Acesso em: 13 out. 2024.APA
Saldana, E., Martins, M. M., Menegali, B. S., Selani, M. M., & Contreras-Castillo, C. J. (2019). Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers. Scientia Agropecuaria, 10( 2), 169-173. doi:10.17268/sci.agropecu.2019.02.01NLM
Saldana E, Martins MM, Menegali BS, Selani MM, Contreras-Castillo CJ. Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers [Internet]. Scientia Agropecuaria. 2019 ; 10( 2): 169-173.[citado 2024 out. 13 ] Available from: https://doi.org/10.17268/sci.agropecu.2019.02.01Vancouver
Saldana E, Martins MM, Menegali BS, Selani MM, Contreras-Castillo CJ. Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers [Internet]. Scientia Agropecuaria. 2019 ; 10( 2): 169-173.[citado 2024 out. 13 ] Available from: https://doi.org/10.17268/sci.agropecu.2019.02.01