Consumers’ preferences for traditional meat products: production system and objective quality cues in Iberian ham
When assessing meat, consumers use a large number of perceived and objective quality cues. This study analyses consumers’ preferences for perceived and objective quality cues in traditional meat products, focusing on several cues largely unstudied to date. It relies on a labelled discrete choice exp...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Taylor & Francis Group
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/4176712114164745b5762cb19205e3e3 |
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