European Consumers’ Willingness to Pay for Red Meat Labelling Attributes

SIMPLE SUMMARY: Given the decrease in red meat consumption in the last decade, it is crucial for red meat producers to understand consumer preferences. This international study analyses the European consumer preferences for red meat (beef, lamb and goat) in seven countries: Finland, France, Greece,...

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Detalles Bibliográficos
Autores principales: Cubero Dudinskaya, Emilia, Naspetti, Simona, Arsenos, Georgios, Caramelle-Holtz, Emmanuelle, Latvala, Terhi, Martin-Collado, Daniel, Orsini, Stefano, Ozturk, Emel, Zanoli, Raffaele
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7923784/
https://www.ncbi.nlm.nih.gov/pubmed/33672549
http://dx.doi.org/10.3390/ani11020556

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7923784/
https://www.ncbi.nlm.nih.gov/pubmed/33672549
http://dx.doi.org/10.3390/ani11020556

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