Published in
Wiley, Journal of Food Processing and Preservation, 4(41), p. e13056, 2016
DOI: 10.1111/jfpp.13056
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The Impact of Essential Oils on Consumer Acceptance ofChouriço de vinho- A Dry-Cured Sausage Made from Wine-Marinated Meat - Assessed by the Hedonic Scale, JAR Intensity Scale and Consumers' “Will to Consume and Purchase”
Journal article published in 2016 by
J. García-Díez,
J. Alheiro,
A. L. Pinto,
L. Soares,
V. Falco 
,
M. J. Fraqueza ,
L. Patarata
,
M. J. Fraqueza ,
L. Patarata
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