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dc.contributor.authorPanella-Riera, Nuria
dc.contributor.authorBlanch, M.
dc.contributor.authorKallas, Zein
dc.contributor.authorGil Roig, José María
dc.contributor.authorGil, Marta
dc.contributor.authorOliver, Maria Angels
dc.contributor.authorFont i Furnols, Maria
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2012-02-01T10:38:15Z
dc.date.available2012-02-01T10:38:15Z
dc.date.created2011
dc.date.issued2011
dc.identifier.citationPanella-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.isbn978-90-8686-177-4
dc.identifier.urihttp://hdl.handle.net/2117/14897
dc.format.extent1 p.
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria de la carn
dc.subject.lcshConsumers’ preferences
dc.titleAcceptability of meat with different levels of boar taint compounds for Spanish and English consumers.
dc.typeConference lecture
dc.subject.lemacCarn de porc
dc.identifier.doi10.3920-978-90-8686-731-8
dc.relation.publisherversionhttp://www.eaap2011.com/
dc.rights.accessOpen Access
drac.iddocument8857500
dc.description.versionPostprint (published version)
upcommons.citation.authorPanella-Riera, N.; Blanch, M.; Kallas, Zein; Gil, J.; Gil, M.; Oliver, M.; Font i furnols, M.
upcommons.citation.contributorMeeting of the European Association of Animal Science
upcommons.citation.pubplaceStavanger
upcommons.citation.publishedtrue
upcommons.citation.publicationNameBook of abstracts of The 62nd Annual Meeting of the European Association of Animal Science
upcommons.citation.startingPage155
upcommons.citation.endingPage155


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Except where otherwise noted, content on this work is licensed under a Creative Commons license: Attribution-NonCommercial-NoDerivs 3.0 Spain