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Consumer valuation of improved rice parboiling technologies in Benin

(2012) FOOD QUALITY AND PREFERENCE. 23(1). p.63-70
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PREFERENCES, QUALITY, ATTITUDE, ACCEPTABILITY, SENSORY EVALUATION, DEVELOPING-COUNTRIES, Food processing, Experimental auction, Lining-up bias, Socially acceptable prices, WILLINGNESS-TO-PAY, Sub-Saharan Africa, EXPERIMENTAL AUCTIONS, AFRICA, CONSUMPTION

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Chicago
Demont, Matty, Espérance Zossou, Pieter Rutsaert, Maimouna Ndour, Paul Van Mele, and Wim Verbeke. 2012. “Consumer Valuation of Improved Rice Parboiling Technologies in Benin.” Food Quality and Preference 23 (1): 63–70.
APA
Demont, M., Zossou, E., Rutsaert, P., Ndour, M., Van Mele, P., & Verbeke, W. (2012). Consumer valuation of improved rice parboiling technologies in Benin. FOOD QUALITY AND PREFERENCE, 23(1), 63–70.
Vancouver
1.
Demont M, Zossou E, Rutsaert P, Ndour M, Van Mele P, Verbeke W. Consumer valuation of improved rice parboiling technologies in Benin. FOOD QUALITY AND PREFERENCE. 2012;23(1):63–70.
MLA
Demont, Matty, Espérance Zossou, Pieter Rutsaert, et al. “Consumer Valuation of Improved Rice Parboiling Technologies in Benin.” FOOD QUALITY AND PREFERENCE 23.1 (2012): 63–70. Print.
@article{1949459,
  author       = {Demont, Matty and Zossou, Esp{\'e}rance and Rutsaert, Pieter and Ndour, Maimouna and Van Mele, Paul and Verbeke, Wim},
  issn         = {0950-3293},
  journal      = {FOOD QUALITY AND PREFERENCE},
  keyword      = {PREFERENCES,QUALITY,ATTITUDE,ACCEPTABILITY,SENSORY EVALUATION,DEVELOPING-COUNTRIES,Food processing,Experimental auction,Lining-up bias,Socially acceptable prices,WILLINGNESS-TO-PAY,Sub-Saharan Africa,EXPERIMENTAL AUCTIONS,AFRICA,CONSUMPTION},
  language     = {eng},
  number       = {1},
  pages        = {63--70},
  title        = {Consumer valuation of improved rice parboiling technologies in Benin},
  url          = {http://dx.doi.org/10.1016/j.foodqual.2011.07.005},
  volume       = {23},
  year         = {2012},
}

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