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6533b859fe1ef96bd12b7761

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 Merlino

subject

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 Science

description

This research explored the preferences and buying habits of a sample of 620 consumers of fresh-cut, ready-to-eat salads. A best&ndash

yearjournalcountryeditionlanguage
2019-11-13Foods
10.3390/foods8110568http://europepmc.org/articles/PMC6915477
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