{"title":"消费者对由山羊肉制成的绿色香肠的接受和偏好:对山羊农民来说是一个机会","authors":"B. Sánchez-Toledano","doi":"10.46363/jnph.v2i2.1","DOIUrl":null,"url":null,"abstract":"la salud","PeriodicalId":435260,"journal":{"name":"Journal of neuroscience and public health","volume":"68 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Aceptación y preferencia de los consumidores por un embutido tipo chorizo verde elaborado a base de carne de caprino: una oportunidad para caprinocultores\",\"authors\":\"B. Sánchez-Toledano\",\"doi\":\"10.46363/jnph.v2i2.1\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"la salud\",\"PeriodicalId\":435260,\"journal\":{\"name\":\"Journal of neuroscience and public health\",\"volume\":\"68 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-04-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of neuroscience and public health\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.46363/jnph.v2i2.1\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of neuroscience and public health","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.46363/jnph.v2i2.1","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Aceptación y preferencia de los consumidores por un embutido tipo chorizo verde elaborado a base de carne de caprino: una oportunidad para caprinocultores