6533b86efe1ef96bd12cc559

RESEARCH PRODUCT

Consumer acceptance of nutritional innovation in traditional cheeses: effect of omega-3 information on hedonic scores and valuation

Emilie GinonGéraldine EnderliClaire ChabanetPierre CombrisSylvie Issanchou

subject

cheese[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionexposurehedonic scoresInnovationwillingness to pay[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUS

description

International audience

https://hal.inrae.fr/hal-02819304