Search Results - Sanjuán, A.I.

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  1. 1
    Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data

    Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data by Resano, H., Sanjuán, A.I., Cilla, I., Roncalés, P., Albisu, L.M.

    Published in Meat science
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  2. 2
    Consumers’ acceptability and actual choice. An exploratory research on cured ham in Spain

    Consumers’ acceptability and actual choice. An exploratory research on cured ham in Spain by Resano, H., Sanjuán, A.I., Albisu, L.M.

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  3. 3
    Consumers’ acceptability of cured ham in Spain and the influence of information

    Consumers’ acceptability of cured ham in Spain and the influence of information by Resano, Helena, Sanjuán, Ana I., Albisu, Luis M.

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  4. 4
    Shifting Armington trade preferences: A re-examination of the Mercosur–EU negotiations

    Shifting Armington trade preferences: A re-examination of the Mercosur–EU negotiations by Philippidis, G., Resano, H., Sanjuán, A.I.

    Published in Economic modelling
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  5. 5
    Consumer satisfaction with dry-cured ham in five European countries

    Consumer satisfaction with dry-cured ham in five European countries by Resano, H., Pérez-Cueto, F.J.A., Sanjuán, A.I., de Barcellos, M.D., Grunert, K.G., Verbeke, W.

    Published in Meat science
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  6. 6
    An Examination of Morocco's Trade Options with the EU

    An Examination of Morocco's Trade Options with the EU by Philippidis, G., Sanjuán, A.I.

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  7. 7
    Monoxenic liquid culture of the entomopathogenic nematode Steinernema carpocapsae using a culture medium containing whey: kinetics and modeling

    Monoxenic liquid culture of the entomopathogenic nematode Steinernema carpocapsae using a culture medium containing whey: kinetics and modeling by Chavarría-Hernández, N, Espino-García, J.J, Sanjuan-Galindo, R, Rodríguez-Hernández, A.I

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