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

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Font de les dades: Scopus