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...
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| Main Authors: | , , |
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| Format: | Book |
| Published: |
Chiriotti Editori,
2015-06-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |