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

Version 2 2024-06-04, 08:24
Version 1 2019-07-19, 11:32
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

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