Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues (2022)
- Authors:
- USP affiliated authors: BEHRENS, JORGE HERMAN - ESALQ ; CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; PATINHO, ILIANI - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/B978-0-12-822832-6.00013-8
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; BACON; CONSUMIDOR; DEFUMAÇÃO; MÍDIAS SOCIAIS; PERCEPÇÃO DO PALADAR; PESQUISA DE OPINIÃO
- Keywords: Análise textual
- Language: Inglês
- Imprenta:
- Source:
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SALDAÑA, Erick et al. Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00013-8. Acesso em: 05 jun. 2024. -
APA
Saldaña, E., Valentin, D., Behrens, J., Selani, M. M., Patinho, I., & Contreras-Castillo, C. J. (2022). Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00013-8 -
NLM
Saldaña E, Valentin D, Behrens J, Selani MM, Patinho I, Contreras-Castillo CJ. Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 jun. 05 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00013-8 -
Vancouver
Saldaña E, Valentin D, Behrens J, Selani MM, Patinho I, Contreras-Castillo CJ. Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 jun. 05 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00013-8 - Modification of NaCl structure as a sodium reduction strategy in meat products: An overview
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Informações sobre o DOI: 10.1016/B978-0-12-822832-6.00013-8 (Fonte: oaDOI API)
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