Chapter 15: CONTINGENT VALUATION OF CONSUMERS' WILLINGNESS TO PURCHASE PORK WITH LOWER SATURATED FAT
AbstractThis book was originally published by Westview Press, Boulder CO, 1995.
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Bibliographic InfoThis book is provided by Regional Research Project NE-165 Private Strategies, Public Policies, and Food System Performance in its series Valuing Food Safety and Nutrition (1995) with number 25979 and published in 1995.
pork products; reduced saturated fat; contingent valuation; willingness to pay; Food Consumption/Nutrition/Food Safety;
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