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Poster De Conférence Année : 2009

Consumer acceptance of nutritional innovation in traditional cheeses: effect of omega-3 information on hedonic scores and valuation

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hal-02819304 , version 1 (06-06-2020)

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  • HAL Id : hal-02819304 , version 1
  • PRODINRA : 172466

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Emilie Ginon, Géraldine Enderli, Claire Chabanet, Pierre P. Combris, Sylvie Issanchou. Consumer acceptance of nutritional innovation in traditional cheeses: effect of omega-3 information on hedonic scores and valuation. 8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 1 p., 2009. ⟨hal-02819304⟩
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