Looking at non-sensory factors underlying consumers' perception of smoked bacon (2020)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; VILLA, ERICK MANUEL SALDAÑA - ESALQ ; MARTINS, MARIANA MARINHO - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.meatsci.2020.108072
- Subjects: BACON; COMPORTAMENTO DO CONSUMIDOR; DEFUMAÇÃO
- Keywords: Fatores não sensoriais
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Meat Science
- ISSN: 0309-1740
- Volume/Número/Paginação/Ano: v. 163, p. 1-9, 2020
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SALDANA, Erick et al. Looking at non-sensory factors underlying consumers' perception of smoked bacon. Meat Science, v. 163, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2020.108072. Acesso em: 28 mar. 2024. -
APA
Saldana, E., Martins, M. M., Behrens, J. H., Valentin, D., Selani, M. M., & Contreras-Castillo, C. C. J. (2020). Looking at non-sensory factors underlying consumers' perception of smoked bacon. Meat Science, 163, 1-9. doi:10.1016/j.meatsci.2020.108072 -
NLM
Saldana E, Martins MM, Behrens JH, Valentin D, Selani MM, Contreras-Castillo CCJ. Looking at non-sensory factors underlying consumers' perception of smoked bacon [Internet]. Meat Science. 2020 ; 163 1-9.[citado 2024 mar. 28 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108072 -
Vancouver
Saldana E, Martins MM, Behrens JH, Valentin D, Selani MM, Contreras-Castillo CCJ. Looking at non-sensory factors underlying consumers' perception of smoked bacon [Internet]. Meat Science. 2020 ; 163 1-9.[citado 2024 mar. 28 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108072 - Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers
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Informações sobre o DOI: 10.1016/j.meatsci.2020.108072 (Fonte: oaDOI API)
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