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1 Ergebnisse
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Evaluation of New Packaging Formats for Dry‐Cured Meat Prod..:
Mesías, Francisco J.
;
Pulido, Francisco
;
Escribano, Miguel
...
Journal of Sensory Studies. 28 (2013) 3 - p. 238-247 , 2013
Link:
https://doi.org/10.1111/joss.12040
RT Journal T1
Evaluation of New Packaging Formats for Dry‐Cured Meat Products Using Conjoint Analysis: An Application to Dry‐Cured Iberian Ham
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_joss.12040&Exemplar=1&LAN=DE A1 Mesías, Francisco J. A1 Pulido, Francisco A1 Escribano, Miguel A1 Gaspar, Paula A1 Pulido, Ángel F. A1 Escribano, Alfredo A1 Rodríguez‐Ledesma, Antonio PB Wiley YR 2013 SN 0887-8250 SN 1745-459X JF Journal of Sensory Studies VO 28 IS 3 SP 238 OP 247 LK http://dx.doi.org/https://doi.org/10.1111/joss.12040 DO https://doi.org/10.1111/joss.12040 SF ELIB - SuUB Bremen
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