TY  - JOUR 
AU  - Beriain, María José
AU  - Gómez Bastida, Inmaculada
AU  - Sánchez, Mercedes
AU  - Insausti, Kizkitza
AU  - Sarriés, María Victoria
AU  - Ibáñez, Francisco C.
PY  - 2020
UR  - http://hdl.handle.net/10259/10349
AB  - 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 D3). The...
LA  - eng
PB  - MDPI
KW  - Beef patty
KW  - Consumer
KW  - Information scenario
KW  - Willingness to pay
KW  - Purchase
KW  - Acceptance
KW  - Biotecnología
KW  - Biotechnology
KW  - Alimentos
KW  - Food
KW  - Salud
KW  - Health
KW  - Biotecnología alimentaria
KW  - Food-Biotechnology
KW  - Alimentos-Composición
KW  - Food-Composition
TI  - The Reformulation of a Beef Patty Enriched with n-3 Fatty Acids and Vitamin D3 Influences Consumers’ Response under Different Information Scenarios
DO  - 10.3390/foods9040506
T2  - Foods
VL  - 9
M2  - 506
ER  -