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Page 1
Food Innovation as a Means of Developing Healthier and More Sustainable Foods.
Foods. 2021 Sep 1;10(9):2069. doi: 10.3390/foods10092069.
Foods. 2021.
PMID: 34574178
Free PMC article.
Differences in Consumer Preferences for Lamb Meat before and duriang the Economic Crisis in Spain. Analysis and Perspectives.
Rabadán A, Martínez-Carrasco L, Brugarolas M, Navarro-Rodríguez de Vera C, Sayas-Barberá E, Bernabéu R.
Rabadán A, et al. Among authors: bernabeu r.
Foods. 2020 May 29;9(6):696. doi: 10.3390/foods9060696.
Foods. 2020.
PMID: 32486028
Free PMC article.
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Influence of quality labels on the formation of preferences of lamb meat consumers. A Spanish case study.
Bernabéu R, Rabadán A, El Orche NE, Díaz M.
Bernabéu R, et al.
Meat Sci. 2018 Jan;135:129-133. doi: 10.1016/j.meatsci.2017.09.008. Epub 2017 Sep 21.
Meat Sci. 2018.
PMID: 28968556
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Innovation Strategies of the Spanish Agri-Food Sector in Response to the Black Swan COVID-19 Pandemic.
Brugarolas M, Martínez-Carrasco L, Rabadán A, Bernabéu R.
Brugarolas M, et al. Among authors: bernabeu r.
Foods. 2020 Dec 8;9(12):1821. doi: 10.3390/foods9121821.
Foods. 2020.
PMID: 33302384
Free PMC article.
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Preference structure for lamb meat consumers. A Spanish case study.
Bernabéu R, Tendero A.
Bernabéu R, et al.
Meat Sci. 2005 Nov;71(3):464-70. doi: 10.1016/j.meatsci.2005.04.027. Epub 2005 Jun 16.
Meat Sci. 2005.
PMID: 22060921
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