Browsing Artículos de revista ISFOOD - ISFOOD aldizkari artikuluak by Subject "Acceptance"

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The reformulation of a beef patty enriched with n-3 fatty acids and vitamin D3 influences consumers' response under different information scenarios

Beriain Apesteguía, María José ; Gómez Bastida, Inmaculada ; Sánchez García, Mercedes ; Insausti Barrenetxea, Kizkitza ; Sarriés Martínez, María Victoria ; Ibáñez Moya, Francisco C. (MDPI, 2020) Artículo / Artikulua

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 ...