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

journal contribution

posted on 2024-06-04, 08:24 authored by I Flight, Georgie RussellGeorgie Russell, I Blossfeld, DN Cox

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

History

Journal

Food Australia

Volume

55

Pagination

418-424

ISSN

1032-5298

Publication classification

CN.1 Other journal article

Issue

9

Usage metrics

Categories

Food sciences not elsewhere classified

Keywords

Uncategorised value

Licence

All Rights Reserved

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