Chapter Wine preferences based on intrinsic attributes: A tasting experiment in Alto Adige/Südtirol province
Different methods have been developed by researchers in modelling wine consumers purchase behaviour. The quality of a food product is described by a set of characteristics ascribable to the intrinsic and extrinsic product attributes (Olson and Jacoby, 1972). Price, brand, region of origin, grapes an...
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| Autors principals: | , |
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| Format: | Online |
| Idioma: | anglès |
| Publicat: |
Firenze University Press
2022
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| Accés en línia: | ONIX_20220601_9788855183048_530 |
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