Functional food characteristics in organic food products—the perspectives of italian consumers on organic eggs enriched with omega-3 polyunsaturated fatty acids

HIGHLIGHTS

• who: G. Migliore from the Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale Delle Scienze, Building, Palermo, Italy have published the research work: Functional food characteristics in organic food productsu2014the perspectives of Italian consumers on organic eggs enriched with omega-3 polyunsaturated fatty acids, in the Journal: (JOURNAL)
• what: Specifically this study analyses the willingness to pay (WTP) of Italian consumers for organic eggs enriched with omega-3 polyunsaturated fatty acids (PUFA) compared to standard organic eggs and the factors underlying this choice. The study is organised as follows: after this introduction . . .
  

   

  

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