Relative importance of cues underlying Spanish consumers' beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids

Food Quality and Preference

Volumn 33, Issue , 2014, Pages 74-85

  Realini, C E ^a   Kallas, Z ^b   Perez Juan M ^a   Gomez I ^c   Olleta, J L ^d   Beriain, M J ^c   Alberti P ^e   Sanudo C ^d  

^a IRTA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

^c PUBLIC UNIVERSITY OF NAVARRE   (Spain)

^d UNIVERSITY OF ZARAGOZA   (Spain)

^e Instituto Agroalimentario de Aragón IA2   (Spain)

Author keywords

Choice experiments; Conjugated linoleic acid; Consumer preferences; Meat; Omega 3; Random parameters logit model

Indexed keywords

EID: 84890414338     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2013.11.007     Document Type: Article

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