Impact of sensory properties and their appreciation on willingness to pay for innovative cheeses with health benefits

Authors

• Martin, Christophe
• Harel-Oger, Marielle
• Garric, Gilles
• Marette, Stéphan

Publication Date

May 01, 2024

Identifiers

DOI: 10.1016/j.foodqual.2024.105207

OAI: oai:HAL:hal-04573534v1

Source

HAL-Descartes

Keywords

• Food Innovation
• Cheese
• Nutri-Score Nutrient Profiling System Nova Food Processing Public Health
• Probiotic Cheese
• Consumers Preferences
• Willingness To Pay
• [Sdv.Ida]Life Sciences [Q-Bio]/Food Engineering
• [Sdv.Aen]Life Sciences [Q-Bio]/Food And Nutrition

Language

English

License

Unknown

External links

• Full record on hal.inrae.fr
  
• License on creativecommons.org
  
• Full record on hal.inrae.fr
  
• Full record on hal.inrae.fr