Which product characteristics are preferred by Chinese consumers when choosing pork? A conjoint analysis on perceived quality of selected pork attributes-Reference-Cited by-同舟云学术

Which product characteristics are preferred by Chinese consumers when choosing pork? A conjoint analysis on perceived quality of selected pork attributes

Published:2017-01-22 Issue:3 Volume:5 Page:770-775
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ma Xiu Q.¹,Verkuil Julia M.¹,Reinbach Helene C.¹,Meinert Lene²^ORCID

Affiliation:

1. Department of Development and Planning; Aalborg University Copenhagen; Copenhagen Denmark

2. Danish Meat Research Institute; Taastrup Denmark

Funder

Danish Pig Levy Fund

Publisher

Wiley

Subject

Food Science

Reference19 articles.

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2. Consumers’ quality perception of national branded, national store branded, and imported store branded beef;Banovic;Meat Science,2010

3. EU SME Centre 2013 Exporting meat products to China http://www.ccilc.pt/sites/default/files/eu_sme_centre_guideline_exporting_meat_products_to_china.pdfina/

4. Consumer preference, behaviour and perception about meat and meat products: an overview;Furnols;Meat Science,2014

5. Extrinsic and intrinsic quality cues in Chinese consumers’ purchase of pork ribs;Grunert;Food Quality & Preference,2015

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