Perceived Risk Reduction Strategies for Organic Food Customers-Reference-Cited by-同舟云学术

Perceived Risk Reduction Strategies for Organic Food Customers

Published:2020-06-12 Issue:5 Volume:26 Page:344-357
ISSN:1045-4446
Container-title:Journal of Food Products Marketing
language:en
Short-container-title:Journal of Food Products Marketing

Author:

Pandey Shivendra Kumar¹,Gupta Ashish Kumar²,Sharma Dheeraj P.³

Affiliation:

1. Associate Professor – Marketing & Strategy Area, Indian Institute of Management, Rohtak, India

2. Fellow Student – Marketing Area, Indian Institute of Management, Rohtak, India

3. Director, Indian Institute of Management, Rohtak, India

Publisher

Informa UK Limited

Subject

Marketing,Food Science,Business and International Management

Link

https://www.tandfonline.com/doi/pdf/10.1080/10454446.2020.1774953

Reference98 articles.

1. The Antecedents and Consequences of Customer Satisfaction for Firms

2. The Influence of Multiple Store Environment Cues on Perceived Merchandise Value and Patronage Intentions

3. Consumers' willingness to buy products with environmental and ethical claims: the roles of social representations and social identity

4. Bauer, R. A. (1960). Consumer behavior as risk taking (pp. 384–398). https://books.google.co.in/books?hl=en‎&id=HLuo1sawoAYC&oi=fnd&pg=PA13&dq=Consumer+behavior+as+risk+taking+bauer+&ots=IeqGd_auZA&sig=FIdyEHlt8wwEPIjUIXlz0–WCOQ

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4. Consumers’ decision-making mechanism differs under the presence of risk, habits, and past behavior for organic fisheries foods;Food Science and Technology;2022

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