Consumption frequency and degree of abstraction: A study using the laddering technique on beef consumers

Author:

Barrena Ramo,Sánchez Mercedes

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference76 articles.

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4. A comparison of five elicitation techniques for elicitation of attributes of low involvement products;Bech-Larsen;Journal of Economic Psychology,1999

5. Becker, T., Benner, E., & Glitsch, K. (1998). Summary report on consumer behaviour towards meat in Germany, Ireland, Italy, Spain, Sweden and The United Kingdom. Project quality policy and consumer behaviour, January.

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