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| dc.contributor | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
|---|---|
| dc.contributor.author | Panella-Riera, Nuria |
| dc.contributor.author | Blanch, M. |
| dc.contributor.author | Kallas, Zein |
| dc.contributor.author | Gil Roig, José María |
| dc.contributor.author | Gil, Marta |
| dc.contributor.author | Oliver, Maria Angels |
| dc.contributor.author | Font i Furnols, Maria |
| dc.date | 2011 |
| dc.identifier.citation | Panella-Riera, N. [et al.]. Acceptability of meat with different levels of boar taint compounds for Spanish and English consumers.. A: Meeting of the European Association of Animal Science. "Book of abstracts of The 62nd Annual Meeting of the European Association of Animal Science". Stavanger: 2011, p. 155. |
| dc.identifier.citation | 978-90-8686-177-4 |
| dc.identifier.citation | 10.3920-978-90-8686-731-8 |
| dc.identifier.uri | http://hdl.handle.net/2117/14897 |
| dc.language.iso | eng |
| dc.relation | http://www.eaap2011.com/ |
| 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::Indústries agroalimentàries::Indústria de la carn |
| dc.subject | Consumers’ preferences |
| dc.subject | Carn de porc |
| dc.title | Acceptability of meat with different levels of boar taint compounds for Spanish and English consumers. |
| dc.type | info:eu-repo/semantics/publishedVersion |
| dc.type | info:eu-repo/semantics/conferenceObject |
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