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Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds.
Meat Sci. 2020 Oct;168:108179. doi: 10.1016/j.meatsci.2020.108179. Epub 2020 May 7.
Meat Sci. 2020.
PMID: 32416402
Health Innovation in Patty Products. The Role of Food Neophobia in Consumers' Non-Hypothetical Willingness to Pay, Purchase Intention and Hedonic Evaluation.
Kallas Z, Vitale M, Gil JM.
Kallas Z, et al. Among authors: vitale m.
Nutrients. 2019 Feb 20;11(2):444. doi: 10.3390/nu11020444.
Nutrients. 2019.
PMID: 30791660
Free PMC article.
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Effects of enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid) on consumer liking of beef aged for 7 or 21 d evaluated at different locations.
Pérez-Juan M, Realini CE, Barahona M, Sarriés MV, del Mar Campo M, Beriain MJ, Vitale M, Gil M, Albertí P.
Pérez-Juan M, et al. Among authors: vitale m.
J Food Sci. 2014 Nov;79(11):S2377-82. doi: 10.1111/1750-3841.12667. Epub 2014 Oct 11.
J Food Sci. 2014.
PMID: 25307945
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