Consumer Attitudes and Preference Exploration towards Fresh-Cut Salads Using Best–Worst Scaling and Latent Class Analysis

This research explored the preferences and buying habits of a sample of 620 consumers of fresh-cut, ready-to-eat salads. A best–worst scaling approach was used to measure the level of preference stated by individuals regarding 12 attributes for quality (intrinsic, extrinsic and credence) of fresh-cu...

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Detalles Bibliográficos
Autores principales: Massaglia, Stefano, Merlino, Valentina Maria, Borra, Danielle, Bargetto, Aurora, Sottile, Francesco, Peano, Cristiana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915477/
https://www.ncbi.nlm.nih.gov/pubmed/31766119
http://dx.doi.org/10.3390/foods8110568

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915477/
https://www.ncbi.nlm.nih.gov/pubmed/31766119
http://dx.doi.org/10.3390/foods8110568

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