Consumer perception of cured pork meats: the added value of the organic attribute

标题
Consumer perception of cured pork meats: the added value of the organic attribute
作者
关键词
-
出版物
CZECH JOURNAL OF FOOD SCIENCES
Volume 33, Issue No. 1, Pages 32-36
出版商
Czech Academy of Agricultural Sciences
发表日期
2015-03-05
DOI
10.17221/233/2014-cjfs

向作者/读者发起求助以获取更多资源

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started