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@Mail.ru .
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^: *http://www.chiriottieditori.it/ojs/index.php/ijfs (http://www.chiriottieditori.it/ojs/index.php/ijfs)
^: Topcu Y.; Uzundumlu A.S.; Baran D.
^: How sensory and hedonic quality attributes affect fresh red meat consumption decision of Turkish consumers? [ . , ]
^: Italian Journal of Food Science, 2015; Vol.27,N 2. - P. 181-190
^: 2015
^: Bibliogr.:p.189-190

^TRN: 1589092
^:
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