The Reformulation of a Beef Patty Enriched with <i>n</i>-3 Fatty Acids and Vitamin D<sub>3</sub> Influences Consumers’ Response under Different Information Scenarios

The Reformulation of a Beef Patty Enriched with <i>n</i>-3 Fatty Acids and Vitamin D<sub>3</sub> Influences Consumers’ Response under Different Information Scenarios

The objective of this study was to investigate the sensory acceptability and willingness to pay (WTP) for a beef patty elaborated with beef from a local breed that was enriched with nutritional ingredients (vegetable oil mixture and vitamin D<sub>3</sub>). The experiment was conducted un...

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Bibliographic Details
Main Authors: Maria José Beriain, Inmaculada Gómez, Mercedes Sánchez, Kizkitza Insausti, María Victoria Sarriés, Francisco C Ibañez
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Foods
Subjects:
beef patty
consumer
information scenario
willingness to pay
purchase
acceptance
Online Access:https://www.mdpi.com/2304-8158/9/4/506

Internet

https://www.mdpi.com/2304-8158/9/4/506

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