1. The importance of intrinsic and extrinsic cues to expected and experienced quality;Acebrón;Food Quality & Preference,2000
2. Bejerholm, C., & Barton-Gade, P. A. (1986). Effect of intramuscular fat level on eating quality in pig meat. In: Proceedings of the 32nd European Meeting of Meat Research Workers (vol. 2; pp. 389–391), Ghent.
3. Relating consumer perceptions of pork quality to physical product characterstics;Bredahl;Food Quality & Preference,1998
4. Alternative ways of assessing model fit;Browne,1993
5. Brunsø, K, Fjord, T. A., & Grunert, K. G. (2002). Consumers’ food choice and quality perception. MAPP Working Paper no. 77. Aarhus: The Aarhus School of Business.