Consumers’ categorizations of dairy products and plant-based milk, yogurt, and cheese alternatives

Author:

Etter BrunoORCID,Michel FabienneORCID,Siegrist MichaelORCID

Funder

Horizon Europe

Publisher

Elsevier BV

Reference57 articles.

1. The next protein transition;Aiking;Trends in Food Science & Technology,2020

2. Understanding Swiss consumption of plant-based alternatives to dairy products;Ammann;Food Quality and Preference,2023

3. Friend or foe? The role of animal-source foods in healthy and environmentally sustainable diets;Beal;Journal of Nutrition,2023

4. Evidence-based recommendations for designing free-sorting experiments;Blanchard;Behavior Research Methods,2016

5. Modern multidimensional scaling - theory and application;Borg,2005

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