Evaluation of customer preferences for ready-to-cook dried pork product attributes using conjoint analysis
© WCSE 2019. All rights reserved. In developing ready-to-cook dried pork products which can provide satisfaction to consumers, it is necessary to know to which product attributes consumers give their preferences. This research has the objectives of analyzing product attributes of ready-to-cook dried...
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| Main Authors: | , |
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| 格式: | Conference Proceeding |
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2020
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| 主題: | |
| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85076371081&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/68330 |
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| 機構: | Chiang Mai University |