Work

Comparing methods for measuring consumer willingness to pay for a basic and an improved ready made soup product

Year: 2009

Type: article

Source: Food Quality and Preference

DOI: 10.1016/j.foodqual.2009.07.006

Authors: Klaus G. Grunert, Hans Jørn Juhl, Lars Esbjerg, Birger Boutrup Jensen, Tino Bech-Larsen, Karen Brunsø, Charlotte Øland Madsen

Institution: Aarhus University

Language: English

Topic: Economic and Environmental Valuation

Subfield: Economics and Econometrics

Field: Economics, Econometrics and Finance

Domain: Social Sciences

Open Access status: closed

OpenAlex ID: W2008065083

FWCI: 8.979

Cites: 49

Cited by: 76

Related to: 10