Consumers’ preferences for traditional meat products: production system and objective quality cues in Iberian ham

Italian Journal of Animal Science

Anastasio J. Villanueva¹  Melania Salazar-Ordoñez²  Macario Rodríguez-Entrena²  Rubén Granado-Díaz³ 

[1] Instituto Andaluz de Investigación y Formaicón Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Centro IFAPA Camino de Purchil, Granada, Spai;Water, Environmental and Agricultural Resources Economics (WEARE) Research Group, Universidad de Córdoba, Campus Rabanales, Córdoba, Spai;Water, Environmental and Agricultural Resources Economics (WEARE) Research Group, Universidad de Córdoba, Campus Rabanales, Córdoba, Spai;Water, Environmental and Agricultural Resources Economics (WEARE) Research Group, Universidad de Córdoba, Campus Rabanales, Córdoba, Spai;Agencia de Gestión Agraria y Pesquera de Andalucía (AGAPA), Agroalimentario Alameda del Obispo, Córdoba, Spai;

关键词: Traditional food products;    dry-cured ham;    food packaging;    discrete choice experiment;    willingness to pay;   

DOI  :  10.1080/1828051X.2021.1982419

来源: Taylor & Francis

【 授权许可】

CC BY