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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| Format: | Elektronski Book Chapter |
| Jezik: | angleščina |
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Florence
Firenze University Press
2021
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| 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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