Consumer Behaviour on the Non-Dairy Fermented Market
Theoretical background: In recent decades, an increase in the consumption of non-dairy fermented products with probiotic potential has been observed. Food choices is a complex process that involves several factors concerning product-related aspects like taste, pro-health values, price or packaging,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Maria Curie-Skłodowska University, Lublin, Poland
2021-11-01
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| Series: | Annales Universitatis Mariae Curie-Skłodowska Sectio H, Oeconomia |
| Subjects: | |
| Online Access: | https://journals.umcs.pl/h/article/view/12139 |