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dc.contributor | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
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dc.contributor.author | Kallas, Zein |
dc.contributor.author | Realini Cujó, Carolina |
dc.contributor.author | Gil Roig, José María |
dc.date | 2014-08-01 |
dc.identifier.citation | Kallas, Zein; Realini Cujó, Carolina; Gil, J.M. Health information impact on the relative importance of beef attributes including its enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid). "Meat science", 01 Agost 2014, vol. 97, núm. 4, p. 497-503. |
dc.identifier.citation | 0309-1740 |
dc.identifier.citation | 10.1016/j.meatsci.2014.03.015 |
dc.identifier.uri | http://hdl.handle.net/2117/26324 |
dc.language.iso | eng |
dc.relation | http://www.sciencedirect.com/science/article/pii/S0309174014000886 |
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 | Fatty acids--Health aspect |
dc.subject | n-3 |
dc.subject | CLA |
dc.subject | Consumer preferences |
dc.subject | Meat |
dc.subject | Healthy food |
dc.subject | Dual Response Choice Experiments |
dc.subject | COUNTRY-OF-ORIGIN |
dc.subject | WILLINGNESS-TO-PAY |
dc.subject | CONSUMER CHARACTERISTICS |
dc.subject | PRODUCTION SYSTEMS |
dc.subject | CHOICE EXPERIMENTS |
dc.subject | URUGUAYAN BEEF |
dc.subject | FINISHING DIET |
dc.subject | UNITED-STATES |
dc.subject | RABBIT MEAT |
dc.subject | FOOD SAFETY |
dc.subject | Àcids |
dc.title | Health information impact on the relative importance of beef attributes including its enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid) |
dc.type | info:eu-repo/semantics/publishedVersion |
dc.type | info:eu-repo/semantics/article |
dc.description.abstract |