Citations refer to the original publication, not to a Scieee localized version.
López Mas, L., Claret Coma, A., Stancu, V., Brunsø, K., Peral, I., Santa Cruz, E., Krystallis, A., & Guerrero Asorey, L. (2022). Making full use of qualitative data to generate new fish product ideas through co-creation with consumers: a methodological approach. https://doi.org/10.3390/foods11152287
López Mas, Laura, et al. Making full use of qualitative data to generate new fish product ideas through co-creation with consumers: a methodological approach. 2022. https://doi.org/10.3390/foods11152287.
López Mas, Laura, Anna Claret Coma, Violeta Stancu, Karen Brunsø, Irene Peral, Elena Santa Cruz, Athanasios Krystallis, and Luis Guerrero Asorey. Making full use of qualitative data to generate new fish product ideas through co-creation with consumers: a methodological approach. 2022. https://doi.org/10.3390/foods11152287.
López Mas, L. et al. (2022) Making full use of qualitative data to generate new fish product ideas through co-creation with consumers: a methodological approach. Available at: https://doi.org/10.3390/foods11152287.
L. López Mas et al., “Making full use of qualitative data to generate new fish product ideas through co-creation with consumers: a methodological approach,” 2022, doi: 10.3390/foods11152287.
@misc{lopezmas2022making,
author = {López Mas, Laura and Claret Coma, Anna and Stancu, Violeta and Brunsø, Karen and Peral, Irene and Santa Cruz, Elena and Krystallis, Athanasios and Guerrero Asorey, Luis},
title = {Making full use of qualitative data to generate new fish product ideas through co-creation with consumers: a methodological approach},
year = {2022},
doi = {10.3390/foods11152287},
url = {https://doi.org/10.3390/foods11152287}
}
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