Consumer valuation of improved rice parboiling technologies in Benin
- Author
- Matty Demont, Espérance Zossou, Pieter Rutsaert (UGent) , Maimouna Ndour, Paul Van Mele (UGent) and Wim Verbeke (UGent)
- Organization
- Keywords
- 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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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-1949459
- MLA
- Demont, Matty, et al. “Consumer Valuation of Improved Rice Parboiling Technologies in Benin.” FOOD QUALITY AND PREFERENCE, vol. 23, no. 1, 2012, pp. 63–70, doi:10.1016/j.foodqual.2011.07.005.
- 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. https://doi.org/10.1016/j.foodqual.2011.07.005
- Chicago author-date
- 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. https://doi.org/10.1016/j.foodqual.2011.07.005.
- Chicago author-date (all authors)
- 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. doi:10.1016/j.foodqual.2011.07.005.
- 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.
- IEEE
- [1]M. Demont, E. Zossou, P. Rutsaert, M. Ndour, P. Van Mele, and W. Verbeke, “Consumer valuation of improved rice parboiling technologies in Benin,” FOOD QUALITY AND PREFERENCE, vol. 23, no. 1, pp. 63–70, 2012.
@article{1949459,
author = {{Demont, Matty and Zossou, Espérance and Rutsaert, Pieter and Ndour, Maimouna and Van Mele, Paul and Verbeke, Wim}},
issn = {{0950-3293}},
journal = {{FOOD QUALITY AND PREFERENCE}},
keywords = {{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://doi.org/10.1016/j.foodqual.2011.07.005}},
volume = {{23}},
year = {{2012}},
}
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