Use this identifier to quote or link this document: http://hdl.handle.net/2072/13367
| dc.contributor | IRTA. Recerca i Tecnologia Agroalimentàries |
|---|---|
| dc.contributor.author | Realini Cujo, Carolina |
| dc.contributor.author | Font i Furnols, Maria |
| dc.contributor.author | Guerrero Asorey, Lluís |
| dc.contributor.author | Montossi, F. |
| dc.contributor.author | Campo, M. M. |
| dc.contributor.author | Sañudo, Carlos |
| dc.contributor.author | Nute, G. R. |
| dc.contributor.author | Álvarez, I. |
| dc.contributor.author | Cañeque, V. |
| dc.contributor.author | Brito, G. |
| dc.contributor.author | Oliver i Pratsevall, Maria Angels |
| dc.date.accessioned | 2009-01-28T14:11:26Z |
| dc.date.available | 2009-01-28T14:11:26Z |
| dc.date.created | 2008 |
| dc.date.issued | 2008 |
| dc.identifier.citation | Realini, C. et al. "Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market". Meat Science 81(3):499-506 <http://www.sciencedirect.com/science/journal/03091740> |
| dc.identifier.other | doi:10.1016/j.meatsci.2008.10.005 |
| dc.identifier.uri | http://hdl.handle.net/2072/13367 |
| dc.format.extent | 39 p. |
| dc.format.extent | 212600 bytes |
| dc.format.mimetype | application/pdf |
| dc.language.iso | eng |
| dc.publisher | Elsevier Ltd |
| dc.rights | Aquest document està subjecte a una llicència d'ús de Creative Commons, amb la qual es permet copiar, distribuir i comunicar públicament l'obra sempre que se'n citin l'autor original i l'IRTA i no se'n faci cap ús comercial ni obra derivada, tal com queda estipulat en la llicència d'ús (http://creativecommons.org/licenses/by-nc-nd/2.5/es/) |
| dc.subject.other | Bestiar boví -- Uruguay |
| dc.subject.other | Consumidors -- Preferències |
| dc.title | Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market |
| dc.type | info:eu-repo/semantics/article |
Full text files in this document
| Files | Size | Format |
|---|---|---|
| Realinietal08MScSubmitted.pdf | 212.6 KB |
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