Conjoint analysis on the purchase intent for traditional fermented soy product (Natto) among japanese housewives

Journal of Food Science

Volumn 76, Issue 3, 2011, Pages S217-S224

  Kimura, Atsushi ^a   Kuwazawa, Shigetaka ^c   Wada, Yuji ^b   Kyutoku, Yasushi ^d   Okamoto, Masako ^e   Yamaguchi, Yui ^b   Masuda, Tomohiro ^b   Dan, Ippeita ^d  

^a TOKYO DENKI UNIVERSITY   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c Takano Foods Co Ltd   (Japan)

^d JICHI MEDICAL UNIVERSITY   (Japan)

^e OBIHIRO UNIVERSITY OF AGRICULTURE AND VETERINARY MEDICINE   (Japan)

Author keywords

Conjoint analysis; Consumer behavior; Fermented soybeans; Packaged food; Soy consumption

Indexed keywords

GLYCINE MAX;

EID: 79955018826     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02047.x     Document Type: Article

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