Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment

Food Quality and Preference

Volumn 56, Issue , 2017, Pages 164-172

  Romagny, Sébastien ^a   Ginon, Emilie ^b   Salles, Christian ^a  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^b BURGUNDY SCHOOL OF BUSINESS   (France)

Author keywords

Consumer behaviour; Home experiment; Pleasantness; Ranking; Sensory evaluation; Willingness to pay

Indexed keywords

EID: 84994302336     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2016.10.009     Document Type: Article

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