The influence of product attributes, consumer attitudes and characteristics on the acceptance of: (1) Novel bread and milk, and dietary supplements and (2) fish and novel meats as dietary vehicles of long chain omega 3 fatty acids

Published 2010 View Full Article

Authors

Keywords

Journal

FOOD QUALITY AND PREFERENCE

Volume 22, Issue 2, Pages 205-212

Publisher

Elsevier BV

Online

2010-11-03

DOI

10.1016/j.foodqual.2010.10.003

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FOOD QUALITY AND PREFERENCE

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