Article ID Journal Published Year Pages File Type
5047243 China Economic Review 2016 11 Pages PDF
Abstract

•Consumer preference for food intrinsic and extrinsic attributes in the food service sector•Preference difference between restaurant customers and managers for food texture and food safety•Meat tenderness, food safety are often important, and biotech origin is the least important attribute for food service sector

Related Topics
Social Sciences and Humanities Economics, Econometrics and Finance Economics and Econometrics
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