Looking at non-sensory factors underlying consumers' perception of smoked bacon (2020)
Saldana, Erick 
; Martins, Mariana Marinho ; Behrens, Jorge H; Valentin, Dominique; Selani, Miriam Mabel; Contreras-Castillo, Carmen Carmen Josefina
Source: Meat Science. Unidade: ESALQ
Subjects: BACON, COMPORTAMENTO DO CONSUMIDOR, DEFUMAÇÃO
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ABNT
SALDANA, Erick et al. Looking at non-sensory factors underlying consumers' perception of smoked bacon. Meat Science, v. 163, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2020.108072. Acesso em: 21 maio 2024.APA
Saldana, E., Martins, M. M., Behrens, J. H., Valentin, D., Selani, M. M., & Contreras-Castillo, C. C. J. (2020). Looking at non-sensory factors underlying consumers' perception of smoked bacon. Meat Science, 163, 1-9. doi:10.1016/j.meatsci.2020.108072NLM
Saldana E, Martins MM, Behrens JH, Valentin D, Selani MM, Contreras-Castillo CCJ. Looking at non-sensory factors underlying consumers' perception of smoked bacon [Internet]. Meat Science. 2020 ; 163 1-9.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108072Vancouver
Saldana E, Martins MM, Behrens JH, Valentin D, Selani MM, Contreras-Castillo CCJ. Looking at non-sensory factors underlying consumers' perception of smoked bacon [Internet]. Meat Science. 2020 ; 163 1-9.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108072
