Meier C., Harms E., Früh B., Stoffers H., Bee G., Hartig Hugelshofer D., Quander-Stoll N., Stolz H.

The effect of polyunsaturated fatty acids (PUFA) and organic labeling on Swiss consumers’ acceptance of pork salami.

Organic Agriculture, 11, 2021, 519-537.

Téléchargement anglais: link pdf (pdf, 966 kB)

ISSN Print 1879-4238
ISSN en ligne: 1879-4246
Digital Object Identifier (DOI): https://doi.org/10.1007/s13165-021-00369-9
ID publication (Code web): 48240 Envoyer par e-mail

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