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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)
Divisions: 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: 16 Nov 2021 10:03 UTC
Resource URI: https://kar.kent.ac.uk/id/eprint/25401 (The current URI for this page, for reference purposes)
Fraser, Iain M: https://orcid.org/0000-0002-4689-6020
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