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Corporal composition and characteristics of carcass of araucano creole lambs
ArticleAbstract: Once livestock is slaughtered the carcass of body obtained represents the main commercial product, aPalabras claves:Carcass measurements, CHILE, OvinesAutores:Berta Schnettler, Bravo S., Fabres M., Sepulveda N.Fuentes:scopusAre consumers willing to pay more for reformulated processed meat products in the context of the implementation of nutritional warnings? Case study with frankfurters in Chile
ArticleAbstract: The aim of the present work was to assess consumers’ willingness to pay for reformulated frankfurterPalabras claves:Conjoint analysis, Fat reduction, Functional foods, Nutrition labelling, Sodium reduction, willingness to payAutores:Ares G., Berta Schnettler, Bravo S., Germán Enrique Lobos, Hueche C., Sepulveda N., Villalobos B.Fuentes:scopus