Food Choice and Functional Ingredients: An Experimental Auction Approach Employing Bread

Haddock-Fraser, J.E. and Fraser, I. and Hellyer, N. (2010) Food Choice and Functional Ingredients: An Experimental Auction Approach Employing Bread. In: First Joint EAAE/AAEA Conference on "The Economics of Food, Food Choice and Health", 15-17th September 2010. (The full text of this publication is not available from this repository)

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Item Type: Conference or workshop item (Paper)
Subjects: H Social Sciences > H Social Sciences (General)
Divisions: Faculties > Social Sciences > Kent Business School > Marketing
Depositing User: Jennifer Knapp
Date Deposited: 26 Aug 2010 10:47
Last Modified: 25 Nov 2011 15:24
Resource URI: http://kar.kent.ac.uk/id/eprint/25401 (The current URI for this page, for reference purposes)
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