摘要 : The objective of this work was to study the reaction of consumers to a technological innovation (a radically new manufacturing process) applied to a traditional product (cheese). A traditional cheese and two cheeses resulting from... 展开
作者 | Martin~ Christophe Harel-Oger~ Marielle Garric~ Gilles Le Loir~ Yves Soler~ Louis-Georges Marette~ Stephan |
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作者单位 | |
期刊名称 | 《Food Quality and Preference》 |
总页数 | 12 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Food innovation Cheese Sustainability Consumers preferences Willingness to pay CONSUMER ACCEPTANCE FOOD TECHNOLOGIES PRODUCTS FRANCE |
馆藏号 | N2008EPST0012465 |