Effects of the degree of processing of insect ingredients in snacks on expected emotional experiences and willingness to eat

Food Quality and Preference

Volumn 54, Issue , 2016, Pages 117-127

  Gmuer, Angelina ^a   Nuessli Guth, Jeannette ^a   Hartmann, Christina ^a   Siegrist, Michael ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Alternative protein source; Chips; Crickets; Emotion; G FEE List

Indexed keywords

EID: 84979222433     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2016.07.003     Document Type: Article

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