How sensory and hedonic quality attributes affect fresh red meat consumption decision of Turkish consumers?
The aim of the study is to explore how the sensory and hedonic quality attributes of the fresh red meat affect its consumption preference and amounts of Turkish consumers. The data obtained<br />from 385 households in Erzurum were used for Principal Component (PCA), K-means Cluster and Multipl...
Сохранить в:
| Главные авторы: | , , |
|---|---|
| Формат: | |
| Опубликовано: |
Chiriotti Editori,
2015-06-01T00:00:00Z.
|
| Предметы: | |
| Online-ссылка: | Connect to this object online. |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|
Internet
Connect to this object online.3rd Floor Main Library
| Шифр: |
A1234.567 |
|---|---|
| Копировать 1 | Доступно |