Role of sustainability attributes and occasion matters in determining consumers’ beef choice

Author:

Burnier Pedro Carvalho,Spers Eduardo Eugênio,Barcellos Marcia Dutra de

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference62 articles.

1. ABIEC. (2018). Relatório Anual 2018. Perfil da Pecuária no Brasil. Disponível em: .Accessed on 12 March 2019.

2. A non-compensatory choice experiment analysis of Japanese consumers’ purchase preferences for Beef;Aizaki;Applied Economics Letters,2012

3. Influence of evoked contexts on rating-based conjoint analysis: Case study with lamb meat;Andrade;Food Quality and Preference,2016

4. Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids;Baba;Meat Science,2016

5. Barcellos, M, Pedrozo, E, & Van der Lans, I. (2009). Beef Lovers: a cross–cultural study of beef consumption. In A. Lindgreen and M.K. Hingley (Eds.) The new cultures of food: marketing opportunities from ethnic, religious and cultural diversity (pp. 11:127–145). London: Gower.

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