How sensory and hedonic quality attributes affect fresh red meat consumption decision of Turkish consumers?

Italian Journal of Food Science

Volumn 27, Issue 2, 2015, Pages 53-62

  Topcu, Y ^a   Uzundumlu, A S ^a   Baran, D ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Fresh red meat consumption; K Means Cluster and Multiple Regression Analyses; Principal Component; Sensory and hedonic quality attributes

Indexed keywords

EID: 84932607325     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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