Cite
Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach.
MLA
Lorido, Laura, et al. “Emotional Responses to the Consumption of Dry-Cured Hams by Spanish Consumers: A Temporal Approach.” Meat Science, vol. 149, Mar. 2019, pp. 126–33. EBSCOhost, https://doi.org/10.1016/j.meatsci.2018.11.015.
APA
Lorido, L., Pizarro, E., Estévez, M., & Ventanas, S. (2019). Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach. Meat Science, 149, 126–133. https://doi.org/10.1016/j.meatsci.2018.11.015
Chicago
Lorido, Laura, Elisa Pizarro, Mario Estévez, and Sonia Ventanas. 2019. “Emotional Responses to the Consumption of Dry-Cured Hams by Spanish Consumers: A Temporal Approach.” Meat Science 149 (March): 126–33. doi:10.1016/j.meatsci.2018.11.015.