Intensive vs. free-range organic beef. A preference study through consumer liking and conjoint analysis

S. García-Torres, A. López-Gajardo, F.J. Mesías
  • Meat Science, April 2016, Elsevier
  • DOI: 10.1016/j.meatsci.2015.12.019

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http://dx.doi.org/10.1016/j.meatsci.2015.12.019

The following have contributed to this page: Dr Francisco J. Mesias