Vol. 71 No. 1 (2016): Vol 71, No 1 (Suppl.) (2016)
Saggi e Ricerche

Consumers perception of traditional sustainable food: an exploratory study on pasta made from native ancient durum wheat varieties

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  • Francesco Contò,
  • Anna Paola Antonazzo,
  • Alessandra Conte,
  • Barbara Cafarelli
DOI: https://doi.org/10.13128/REA-18651

Published 2016-08-06

How to Cite

Contò, F., Antonazzo, A. P., Conte, A., & Cafarelli, B. (2016). Consumers perception of traditional sustainable food: an exploratory study on pasta made from native ancient durum wheat varieties. Italian Review of Agricultural Economics (REA), 71(1), 325–337. https://doi.org/10.13128/REA-18651
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