The role of product familiarity and consumer involvement on liking and perceptions of fresh meat-Reference-Cited by-同舟云学术

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The role of product familiarity and consumer involvement on liking and perceptions of fresh meat

Published:2015-09 Issue: Volume:44 Page:139-147
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Borgogno Monica,Favotto Saida,Corazzin Mirco,Cardello Armand V.,Piasentier Edi

Funder

FSE “European Social Found” of Friuli Venezia Giulia

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference52 articles.

1. Scandinavian consumer preference for beef steaks packed with or without oxygen;Aaslyng;Meat Science,2010

2. Dimension of consumer expertise;Alba;Journal of Consumer Research,1987

3. Willingness to try new foods as predicted by social representations and attitude and trait scales;Bäckström;Appetite,2004

4. Impact of product familiarity on beef quality perception;Banović;Agribusiness,2012

5. Information, labelling, and vertical coordination: an analysis of the Italian meat supply networks;Banterle;Agribusiness,2008

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