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AgEcon Search 30 records found firstprevious21 - 30  jump to record: Search took 0.06 seconds. 
1.
Growing consumer interest in food and health has motivated the European food industry to provide more simple information on the nutritional composition of foods. In addit [...]
2009 | Conference Paper/ Presentation |
2.
Objective: to describe the occasions when, the places where and people with whom respondents reported pork meat consumption. Design & Setting: Cross-sectional web bas [...]
2008 | Conference Paper/ Presentation |
3.
Unstable product prices arising from shocks increase the uncertainties of producers and bias their subsequent price expectations and production decisions. This problem is [...]
2006-11 | Journal Article |
4.
For successful product development it is important to explore the latent changes in consumer behavior prior to the product development process. The identification of a la [...]
2010 | Conference Paper/ Presentation |
5.
Organizations no longer compete as independent entities, but as chains (Christopher, 1998; Cox, 1999; Lambert, Cooper, 2000). Consequently, chain strategies became more i [...]
2010 | Journal Article |
6.
Traditional food products (TFPs) represent an important part of each European Member State’s cultural heritage and provide critical economic inputs to many regions via [...]
2009-10 | Conference Paper/ Presentation |
7.
Quality beef and pork production becomes more and more important for both producers and consumers. We first establish an integrated approach of the different attributes t [...]
2005 | Conference Paper/ Presentation |
8.
This is a working draft. Please do not cite. The final published version is available at https://doi.org/10.1093/erae/jbx035. The citation of this final is: Van Loo, [...]
2014 | Conference Paper/ Presentation |
9.
In Benin, traditional parboiling is still widely practiced among rice processors, resulting in inferior grain quality. A new parboiler was introduced to improve the milli [...]
2011 | Conference Paper/ Presentation |
10.
A number of choice experiments (CEs) studies have shown that survey respondents employ heuristics such as attribute non-attendance (ANA) while evaluating food. This paper [...]
2014-07 | Journal Article |

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