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The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D(3) Influences Consumers’ Response under Different Information Scenarios
The objective of this study was to investigate the sensory acceptability and willingness to pay (WTP) for a beef patty elaborated with beef from a local breed that was enriched with nutritional ingredients (vegetable oil mixture and vitamin D(3)). The experiment was conducted under two information s...
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| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7230454/ https://ncbi.nlm.nih.gov/pubmed/32316480 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9040506 |
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