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Filtros

Artigo de periodico
Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers (2019)
Saldana, Erick ; Martins, Mariana Marinho ; Menegali, Beatriz Schmidt ; Selani, Miriam Mabel; Contreras-Castillo, Carmen Josefina
Source: Scientia Agropecuaria. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, CONSUMIDOR, DEFUMAÇÃO, GORDURAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 17 nov. 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.2019.02.01
NLM
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 nov. 17 ] Available from: https://doi.org/10.17268/sci.agropecu.2019.02.01
Vancouver
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 nov. 17 ] Available from: https://doi.org/10.17268/sci.agropecu.2019.02.01
Artigo de periodico
Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? (2019)
Villa -Saldaña, Erick Manuel ; Martins, Mariana Marinho ; Menegali, Beatriz Schmidt ; Selani, Miriam Mabel ; Contreras-Castillo, Carmen Josefina
Source: Scientia Agropecuaria. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, DEFUMAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VILLA -SALDAÑA, Erick Manuel et al. Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping?. Scientia Agropecuaria, v. 10, n. 1 , p. 29-37, 2019Tradução . . Disponível em: https://doi.org/10.17268/sci.agropecu.2019.01.03. Acesso em: 17 nov. 2024.
APA
Villa -Saldaña, E. M., Martins, M. M., Menegali, B. S., Selani, M. M., & Contreras-Castillo, C. J. (2019). Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? Scientia Agropecuaria, 10( 1 ), 29-37. doi:10.17268/sci.agropecu.2019.01.03
NLM
Villa -Saldaña EM, Martins MM, Menegali BS, Selani MM, Contreras-Castillo CJ. Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? [Internet]. Scientia Agropecuaria. 2019 ; 10( 1 ): 29-37.[citado 2024 nov. 17 ] Available from: https://doi.org/10.17268/sci.agropecu.2019.01.03
Vancouver
Villa -Saldaña EM, Martins MM, Menegali BS, Selani MM, Contreras-Castillo CJ. Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping? [Internet]. Scientia Agropecuaria. 2019 ; 10( 1 ): 29-37.[citado 2024 nov. 17 ] Available from: https://doi.org/10.17268/sci.agropecu.2019.01.03

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