The impact of fat content, production methods and carbon footprint information on consumer preferences for minced meat

Author:

Koistinen L.,Pouta E.,Heikkilä J.,Forsman-Hugg S.,Kotro J.,Mäkelä J.,Niva M.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

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4. Effects coding in discrete choice experiments;Bech;Health Economics,2005

5. Consumer perception of fresh meat quality in Germany;Becker;British Food Journal,2000

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