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RESEARCH PRODUCT

Would a breakthrough cheese technology be accepted by the consumer?

Marielle Harel-ogerChristophe MartinStephan MaretteJulien ChamberlandGilles Garric

subject

Food innovationCheese consumptionConsumer Behavior[SDV.IDA] Life Sciences [q-bio]/Food engineeringhttps://hal.inrae.fr/hal-04150037