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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| Diğer Yazarlar: | |
| Materyal Türü: | Elektronik Kitap Bölümü |
| Dil: | İngilizce |
| Baskı/Yayın Bilgisi: |
Florence
Firenze University Press
2021
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| Seri Bilgileri: | Proceedings e report
127 |
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| Online Erişim: | OAPEN Library: download the publication OAPEN Library: description of the publication |
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Internet
OAPEN Library: download the publicationOAPEN Library: description of the publication
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| Yer Numarası: |
A1234.567 |
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| Kopya Bilgisi 1 | Kütüphanede |