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...
Bewaard in:
| Hoofdauteur: | |
|---|---|
| Andere auteurs: | |
| Formaat: | Elektronisch Hoofdstuk |
| Taal: | Engels |
| Gepubliceerd in: |
Florence
Firenze University Press
2021
|
| Reeks: | Proceedings e report
127 |
| Onderwerpen: | |
| Online toegang: | OAPEN Library: download the publication OAPEN Library: description of the publication |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|
Search Result 1
DOAB: description of the publication
Chapter Wine preferences based on intrinsic attributes: A tasting experiment in Alto Adige/Südtirol province
Gepubliceerd in 2021
DOAB: download the publication
DOAB: description of the publication
Elektronisch
Hoofdstuk