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dc.contributor | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
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dc.contributor.author | Baba, Yasmina |
dc.contributor.author | Kallas, Zein |
dc.contributor.author | Gil Roig, José María |
dc.contributor.author | Realini, Carolina |
dc.date | 2014 |
dc.identifier.citation | Baba, Y. [et al.]. Impact of hedonic evaluation on consumers’ preferences for beef attributes including its enrichment with n-3 and cla fatty acids. A: International Congress of Meat Science and Technology. "FINAL REPORT ICOMST 2014". Punta del Este: 2014. |
dc.identifier.uri | http://hdl.handle.net/2117/28449 |
dc.language.iso | eng |
dc.relation | http://www.icomst2014.org/ |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Spain |
dc.rights | info:eu-repo/semantics/openAccess |
dc.rights | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària::Aspectes econòmics |
dc.subject | Consumers--Attitudes |
dc.subject | polyunsaturated fatty acids |
dc.subject | omega-3 |
dc.subject | conjugated linoleic acid |
dc.subject | consumer preferences |
dc.subject | meat |
dc.subject | choice experiments |
dc.subject | Consumidors--Actituds |
dc.title | Impact of hedonic evaluation on consumers’ preferences for beef attributes including its enrichment with n-3 and cla fatty acids |
dc.type | info:eu-repo/semantics/publishedVersion |
dc.type | info:eu-repo/semantics/conferenceObject |
dc.description.abstract |