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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Detalles Bibliográficos
Autores principales: Beriain, Maria José, Gómez, Inmaculada, Sánchez, Mercedes, Insausti, Kizkitza, Sarriés, María Victoria, Ibañez, Francisco C
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230454/
https://www.ncbi.nlm.nih.gov/pubmed/32316480
http://dx.doi.org/10.3390/foods9040506

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230454/
https://www.ncbi.nlm.nih.gov/pubmed/32316480
http://dx.doi.org/10.3390/foods9040506

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