Chapter Wine preferences based on intrinsic attributes: A tasting experiment in Alto Adige/Südtirol province

Different methods have been developed by researchers in modelling wine consumers purchase behaviour. The quality of a food product is described by a set of characteristics ascribable to the intrinsic and extrinsic product attributes (Olson and Jacoby, 1972). Price, brand, region of origin, grapes an...

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Bibliografske podrobnosti
Glavni avtor: Fabbris, Luigi (auth)
Drugi avtorji: PISCITELLI, Alfonso (auth)
Format: Elektronski Book Chapter
Jezik:angleščina
Izdano: Florence Firenze University Press 2021
Serija:Proceedings e report 127
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Online dostop:OAPEN Library: download the publication
OAPEN Library: description of the publication
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