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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |