Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention

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Date
2019
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Argemí i Armengol, ImmaculadaArgemí i Armengol, Immaculada - ORCID ID
Villalba Mata, DanielVillalba Mata, Daniel - ORCID ID
Ripoll, Guillermo
Teixeira, A.
Álvarez Rodríguez, JavierÁlvarez Rodríguez, Javier - ORCID ID
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http://hdl.handle.net/10459.1/66157
DOI
https://doi.org/10.1016/j.meatsci.2019.04.001
Journal or Serie
Meat Science, 2019, vol. 154, p. 11-21
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Articles publicats (Ciència Animal)