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Health information impact on the relative importance of beef attributes including its enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid)
Kallas, Zein; Realini Cujó, Carolina; Gil Roig, José María
Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
This paper uses Choice Experiments (CE) to investigate Spanish consumers' preferences towards beef meat enriched with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid). Data were gathered from self-completed questionnaires in a controlled environment with two different samples (320 and 322 consumers) differentiated by the information received. The surveys were carried out in three main Spanish cities (Barcelona, Zaragoza and Pamplona), representing the average consumer. A variation of the
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria de la carn
Fatty acids--Health aspect
n-3
CLA
Consumer preferences
Meat
Healthy food
Dual Response Choice Experiments
COUNTRY-OF-ORIGIN
WILLINGNESS-TO-PAY
CONSUMER CHARACTERISTICS
PRODUCTION SYSTEMS
CHOICE EXPERIMENTS
URUGUAYAN BEEF
FINISHING DIET
UNITED-STATES
RABBIT MEAT
FOOD SAFETY
Àcids
Attribution-NonCommercial-NoDerivs 3.0 Spain
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
info:eu-repo/semantics/publishedVersion
Artículo
         

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