Tarjuelo, L.; Rabadán, A.; Álvarez-Ortí, M.; Pardo-Giménez, A.; Pardo, J.E.
Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils. Foods 2023, 12, 3118.
https://doi.org/10.3390/foods12163118
AMA Style
Tarjuelo L, Rabadán A, Álvarez-Ortí M, Pardo-Giménez A, Pardo JE.
Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils. Foods. 2023; 12(16):3118.
https://doi.org/10.3390/foods12163118
Chicago/Turabian Style
Tarjuelo, Laura, Adrián Rabadán, Manuel Álvarez-Ortí, Arturo Pardo-Giménez, and José E. Pardo.
2023. "Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils" Foods 12, no. 16: 3118.
https://doi.org/10.3390/foods12163118
APA Style
Tarjuelo, L., Rabadán, A., Álvarez-Ortí, M., Pardo-Giménez, A., & Pardo, J. E.
(2023). Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils. Foods, 12(16), 3118.
https://doi.org/10.3390/foods12163118