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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
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
Article
         

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