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Determinants of consumer preferences towards functional foods with seaweed ingredients

Author

Listed:
  • Bernhard Buehrlen

    (Fraunhofer-Institute Systems & Innovation Research ISI)

  • Maurizio Canavari

    (Dipartimento di Economia e Ingegneria agrarie DEIAgra , Alma Mater Studiorum-Università di Bologna)

  • Barbara Breitschopf

    (Institute for Economic Policy Research, Section System Dynamics & Innovation, University of Karlsruhe)

Abstract

No abstract is available for this item.

Suggested Citation

  • Bernhard Buehrlen & Maurizio Canavari & Barbara Breitschopf, 2005. "Determinants of consumer preferences towards functional foods with seaweed ingredients," Others 0510001, University Library of Munich, Germany.
  • Handle: RePEc:wpa:wuwpot:0510001
    Note: Type of Document - pdf; pages: 8. Paper presented at the 97th EAAE Seminar 'The Economics and Policy of Diet and Health', Whiteknights Campus, University of Reading (UK), 21-22 April 2005
    as

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    File URL: https://econwpa.ub.uni-muenchen.de/econ-wp/othr/papers/0510/0510001.pdf
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    References listed on IDEAS

    as
    1. Herrmann, Roland & Roeder, Claudia, 1998. "Some neglected issues in food demand analysis: retail-level demand, health information and product quality," Australian Journal of Agricultural and Resource Economics, Australian Agricultural and Resource Economics Society, vol. 42(4), pages 1-27.
    2. Poulsen, Jacob, 1999. "Danish consumers’ attitudes towards functional foods," MAPP Working Papers 62, University of Aarhus, Aarhus School of Business, The MAPP Centre.
    Full references (including those not matched with items on IDEAS)

    More about this item

    JEL classification:

    • P - Economic Systems
    • Q - Agricultural and Natural Resource Economics; Environmental and Ecological Economics
    • Z - Other Special Topics

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