From sensory attributes to marketing hooks: Using laddering to understand consumer perceptions of red meat

Flight, I, Russell Muniz, Catherine, Blossfeld, I and Cox, D. N. 2003, From sensory attributes to marketing hooks: Using laddering to understand consumer perceptions of red meat, Food Australia, vol. 55, no. 9, pp. 418-424.


Title From sensory attributes to marketing hooks: Using laddering to understand consumer perceptions of red meat
Author(s) Flight, I
Russell Muniz, CatherineORCID iD for Russell Muniz, Catherine orcid.org/0000-0002-0848-2724
Blossfeld, I
Cox, D. N.
Journal name Food Australia
Volume number 55
Issue number 9
Start page 418
End page 424
Total pages 7
Publisher Australian Institute of Food Science and Technology Inc.
Place of publication North Sydney, N.S.W.
Publication date 2003-09-01
ISSN 1032-5298
Language eng
Indigenous content off
HERDC Research category CN.1 Other journal article
Persistent URL http://hdl.handle.net/10536/DRO/DU:30127257

Document type: Journal Article
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
Connect to link resolver
 
Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved.

Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 17 times in TR Web of Science
Scopus Citation Count Cited 20 times in Scopus
Google Scholar Search Google Scholar
Access Statistics: 6 Abstract Views  -  Detailed Statistics
Created: Fri, 19 Jul 2019, 11:32:35 EST

Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.