How sensory and hedonic quality attributes affect fresh red meat consumption decision of Turkish consumers?

How sensory and hedonic quality attributes affect fresh red meat consumption decision of Turkish consumers?

The aim of the study is to explore how the sensory and hedonic quality attributes of the fresh red meat affect its consumption preference and amounts of Turkish consumers. The data obtained<br />from 385 households in Erzurum were used for Principal Component (PCA), K-means Cluster and Multipl...

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Bibliographic Details
Main Authors: Y. Topcu, A.S. Uzundumlu, D. Baran
Format: Article
Language:English
Published: Chiriotti Editori 2015-06-01
Series:Italian Journal of Food Science
Subjects:
Fresh red meat consumption, Principal Component, K-Means Cluster and Multiple Regression Analyses, Sensory and hedonic quality attributes
Online Access:http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/185

Internet

http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/185

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