Exploració per tema "conjugated linoleic acid"
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Impact of hedonic evaluation on consumers’ preferences for beef attributes including its enrichment with n-3 and cla fatty acids
(2014)
Comunicació de congrés
Accés restringit per política de l'editorialThe impact of hedonic evaluation on Spanish consumers’ preferences towards beef attributes including its enrichment with polyunsaturated fatty acids (n-3: omega-3 and CLA: conjugated linoleic acid) was analysed using ...