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Consumer evaluation of fish quality as basis for fish market segmentation

Wim Verbeke (UGent) , Iris Vermeir (UGent) and Karen Brunsø
(2007) FOOD QUALITY AND PREFERENCE. 18(4). p.651-661
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Abstract
consumer; fish; information; involvement; perception; quality; segmentation; SEAFOOD CONSUMPTION; PRODUCT EVALUATIONS; HEALTH-BENEFITS; FOOD QUALITY; INVOLVEMENT; INFORMATION; PERCEPTION; CHOICE; PRICE; BEHAVIOR

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Citation

Please use this url to cite or link to this publication:

Chicago
Verbeke, Wim, Iris Vermeir, and Karen Brunsø. 2007. “Consumer Evaluation of Fish Quality as Basis for Fish Market Segmentation.” Food Quality and Preference 18 (4): 651–661.
APA
Verbeke, Wim, Vermeir, I., & Brunsø, K. (2007). Consumer evaluation of fish quality as basis for fish market segmentation. FOOD QUALITY AND PREFERENCE, 18(4), 651–661.
Vancouver
1.
Verbeke W, Vermeir I, Brunsø K. Consumer evaluation of fish quality as basis for fish market segmentation. FOOD QUALITY AND PREFERENCE. 2007;18(4):651–61.
MLA
Verbeke, Wim, Iris Vermeir, and Karen Brunsø. “Consumer Evaluation of Fish Quality as Basis for Fish Market Segmentation.” FOOD QUALITY AND PREFERENCE 18.4 (2007): 651–661. Print.
@article{378181,
  abstract     = {consumer; fish; information; involvement; perception; quality; segmentation; SEAFOOD CONSUMPTION; PRODUCT EVALUATIONS; HEALTH-BENEFITS; FOOD QUALITY; INVOLVEMENT; INFORMATION; PERCEPTION; CHOICE; PRICE; BEHAVIOR},
  author       = {Verbeke, Wim and Vermeir, Iris and Bruns{\o}, Karen},
  issn         = {0950-3293},
  journal      = {FOOD QUALITY AND PREFERENCE},
  language     = {eng},
  number       = {4},
  pages        = {651--661},
  title        = {Consumer evaluation of fish quality as basis for fish market segmentation},
  url          = {http://dx.doi.org/10.1016/j.foodqual.2006.09.005},
  volume       = {18},
  year         = {2007},
}

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