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...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Päätekijä: Fabbris, Luigi (auth)
Muut tekijät: PISCITELLI, Alfonso (auth)
Aineistotyyppi: Elektroninen Kirjan osa
Kieli:englanti
Julkaistu: Florence Firenze University Press 2021
Sarja:Proceedings e report 127
Aiheet:
Linkit:OAPEN Library: download the publication
OAPEN Library: description of the publication
Tagit: Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!