Functional food characteristics in organic food products—the perspectives of Italian consumers on organic eggs enriched with omega-3 polyunsaturated fatty acids
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1879-4246
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
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online resource.
- Erschienen in
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Functional food characteristics in organic food products—the perspectives of Italian consumers on organic eggs enriched with omega-3 polyunsaturated fatty acids ; volume:12 ; number:2 ; day:30 ; month:5 ; year:2022 ; pages:149-161 ; date:6.2022
Organic agriculture ; 12, Heft 2 (30.5.2022), 149-161, 6.2022
- Klassifikation
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Wirtschaft
- Urheber
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Migliore, G.
Rizzo, G.
Bonanno, A.
Dudinskaya, E. Cubero
Tóth, J.
Schifani, G.
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
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10.1007/s13165-022-00395-1
- URN
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urn:nbn:de:101:1-2022081519371474106161
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:29 MESZ
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Beteiligte
- Migliore, G.
- Rizzo, G.
- Bonanno, A.
- Dudinskaya, E. Cubero
- Tóth, J.
- Schifani, G.
- SpringerLink (Online service)
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