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

Haddock-Fraser, Janet, Fraser, Iain M, 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 currently available from this repository. You may be able to access a copy if URLs are provided) (KAR id:25401)

The full text of this publication is not currently available from this repository. You may be able to access a copy if URLs are provided.

Item Type:	Conference or workshop item (Paper)
Subjects:	H Social Sciences > H Social Sciences (General)
Institutional Unit:	Schools > Kent Business School
Former Institutional Unit:	Divisions > Kent Business School - Division > Kent Business School (do not use)
Depositing User:	Jennifer Knapp
Date Deposited:	26 Aug 2010 10:47 UTC
Last Modified:	20 May 2025 11:45 UTC
Resource URI:	https://kar.kent.ac.uk/id/eprint/25401 (The current URI for this page, for reference purposes)

University of Kent Author Information

Haddock-Fraser, Janet.

Creator's ORCID:
CReDIT Contributor Roles:

Fraser, Iain M.

Creator's ORCID:	https://orcid.org/0000-0002-4689-6020
CReDIT Contributor Roles:

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