Chapter 15: CONTINGENT VALUATION OF CONSUMERS' WILLINGNESS TO PURCHASE PORK WITH LOWER SATURATED FAT

This book was originally published by Westview Press, Boulder CO, 1995.

Authors:	Halbrendt, Catherine K. ; Sterling, Lesa ; Snider, Sue ; Santoro, Gail
Institutions:	Department of Resource Economics, University of Massachusetts-Amherst
Subject:	pork products \| reduced saturated fat \| contingent valuation \| willingness to pay \| Food Consumption/Nutrition/Food Safety

Extent:	application/pdf
Series:	Valuing Food Safety and Nutrition (1995).
Type of publication:	Book / Working Paper
Notes:	The text is part of a series Book: Valuing Food Safety and Nutrition (1995) Number 25979
Source:	RePEc - Research Papers in Economics

Persistent link: https://www.econbiz.de/10005522494