DISCREPANCY BETWEEN THE EXPECTED AND ACTUAL ACCEPTABILITY OF MEAT PRODUCTS, EGGS AND FISH: THE CASE OF OLDER CONSUMERS |
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Authors: | S ROUSSET P JOLIVET |
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Institution: | Institut National de la Recherche Agronomique Station de Recherches sur la Viande UnitéPropriétés Sensorielles et Préférences Theix, 63122 Saint Genès-Champanelle, France |
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