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RESEARCH PRODUCT
Consumer Attitudes and Preference Exploration towards Fresh-Cut Salads Using Best–Worst Scaling and Latent Class Analysis
Francesco SottileCristiana PeanoDanielle BorraStefano MassagliaAurora BargettoValentina Maria Merlinosubject
Health (social science)030309 nutrition & dieteticsCredencemedia_common.quotation_subjectquality attributesSample (statistics)Plant ScienceHealth Professions (miscellaneous)MicrobiologyArticlefresh-cut salads03 medical and health sciences0404 agricultural biotechnologySettore AGR/01 - Economia Ed Estimo Ruraleconsumer preferencesQuality (business)best–worst scalingMarketinglatent cluster analysisComputingMilieux_MISCELLANEOUSmedia_common0303 health sciencesbusiness.industry04 agricultural and veterinary sciencesOrganic certificationFood safety040401 food sciencePurchasingPreferenceLatent class modelConsumer preferenceFresh-cut saladSettore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeLatent cluster analysibusinessFood Sciencedescription
This research explored the preferences and buying habits of a sample of 620 consumers of fresh-cut, ready-to-eat salads. A best&ndash
year | journal | country | edition | language |
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2019-11-13 | Foods |