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AgEcon Search 25 records found 1 - 10nextlast  jump to record: Search took 0.04 seconds. 
1.
Consumer demand in relation to food is increasingly shifting towards products that are safe, nutritious, and of good eating quality. Beef consumers are demanding for expe [...]
2009-10 | Conference Paper/ Presentation |
2.
As part of ProSafeBeef, an integrated research project funded by the European Commission, the present qualitative study was carried out with European consumers to obtain [...]
2009-10 | Conference Paper/ Presentation |
3.
Following the occurrence of meat safety incidents during the nineties (Verbeke et al., 1999), considerable effort has been done to improve safety in the beef chain, both [...]
2011-11 | Conference Paper/ Presentation |
4.
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 |
5.
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 |
6.
We use an experimental auction market to investigate how inconsistency in tenderness affects consumers' WTP for beef. We find that both the level and the spread of tende [...]
2005 | Conference Paper/ Presentation |
7.
The aim of this study was to investigate consumers’ decision-making process, attitudes and values towards organic food throughout the employment of the Theory of Plan [...]
30 March 2013 | Journal Article |
8.
This study aims at investigating the consumer market for functional foods (FF) in Porto Alegre, South Brazil. Functional food is any healthy food claimed to have a health [...]
2011-12 | Journal Article |
9.
Consistency of quality is important for brand loyalty and market share in consumer markets. Among consumers of beef, tenderness is the primary quality attribute. We use a [...]
2005 | Conference Paper/ Presentation |
10.
The way the firm uses its technological resources and competences, the ability to combine/recombine components, methods, processes and techniques to offer products and se [...]
2016-05 | Conference Paper/ Presentation |