The Role of Packaging and Presentation Format in Consumers’ Preferences for Food: An Application of Projective Techniques
Author:
Affiliation:
1. Departamento de Economía; Escuela de Ingenierías Agrarias - Universidad de Extremadura; Avda. Adolfo Suarez, s/n - 06007 Badajoz España
Funder
International Centre for Advanced Mediterranean Agronomic Studies and the Mediterranean Agronomic Institute of Zaragoza
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12162/fullpdf
Reference60 articles.
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3. Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis;Ares;Food Qual. Pref,2010
4. ASTM 2007 http://www.astm.org/standards
5. Projective techniques in market research: Valueless subjectivity or insightful reality? A look at the evidence for the usefulness, reliability and validity of projective techniques in market research;Boddy;Int. J. Market Res,2005
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