The reformulation of a beef patty enriched with n-3 fatty acids and Vitamin D3 influences consumers' response under different information scenarios

1. Beriain, M.J.
2. Gómez, I.
3. Sánchez, M.
4. Insausti, K.
5. Sarriés, M.V.
6. Ibañez, F.C.

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lock_openFull text externo lock_openRIUBU handle lock_openAcademica-e handle

DOI: 10.3390/FOODS9040506 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10259/10349 HANDLE: https://hdl.handle.net/2454/37309

Repositorio Institucional de la Universidad de Burgos (RIUBU): lock_openOpen access Handle

Data source: Scopus