Impact of COVID-19 Pandemic on Willingness to Consume Insect-Based Food Products in Catalonia
Edible insects are being considered as a sustainable source of protein and are continuously appearing in markets in the West. The impact of COVID-19 on the willingness to consume (WTC) two products enriched with insect ingredients, jam and yogurt, was analyzed. A semistructured questionnaire was app...
| Egile Nagusiak: | , , , , |
|---|---|
| Formatua: | Artikulua |
| Hizkuntza: | English |
| Argitaratua: |
MDPI AG
2021-04-01
|
| Saila: | Foods |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.mdpi.com/2304-8158/10/4/805 |