Consumer Preferences for Local Food Products Marketed by Women’s Cooperatives
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-08317-4_8
Reference73 articles.
1. Abouab, N., & Gomez, P. (2015). Human contact imagined during the production process increases food naturalness perceptions. Appetite, 91, 273–277. https://doi.org/10.1016/j.appet.2015.04.002
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3. Arsil, P., Li, E., & Bruwer, J. (2014). Perspectives on consumer perceptions of local foods: A view from Indonesia. Journal of International Food & Agribusiness Marketing, 26(2), 107–124. https://doi.org/10.1080/08974438.2012.755725
4. Arvanitoyannis, I. S., Krystallis, A., & Krystallis, A. (2004). Health and environmental consciousness: Greek consumers’ attitudes toward the organic, HACCP and ISO14000 certifications on food. Journal of International Food & Agribusiness Marketing, 15(1–2), 93–136. https://doi.org/10.1300/J047v15n01_06
5. Benos, T., Kalogeras, N., de Ruyter, K., & Wetzels, M. (2018). Diagnosing member-customer ostracism in co-operatives and counterpoising its relationship-poisoning effects. European Journal of Marketing, 52(9/10), 1778–1801. https://doi.org/10.1108/EJM-11-2016-0634
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