Relating consumer perceptions of pork quality to physical product characteristics

Author:

Bredahl L.,Grunert K.G.,Fertin C.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference22 articles.

1. The evolution of credence goods: A transaction approach to product specification and quality control;Andersen,1994

2. Consumer preferences and the classification and grading of beef carcasses;Barton,1970

3. Development of farmed smoked eel in accordance with consumer demands;Bech,1997

4. Effect of intramuscular fat level on eating quality in pig meat;Bejerholm,1986

5. Free competition and the optimal amount of fraud;Darby;Journal of Law and Economics,1973

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