๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

The effects of perceived product attributes on the perception of beef

โœ Scribed by Dale J. Menkhaus; Damien P. M. Colin; Glen D. Whipple; Ray A. Field

Publisher
John Wiley and Sons
Year
1993
Tongue
English
Weight
399 KB
Volume
9
Category
Article
ISSN
0742-4477

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

The effects of priming on the self-repor
The effects of priming on the self-reporting of perceived stressors and strains
โœ SHERRY E. MOSS; KARL G. LAWRENCE ๐Ÿ“‚ Article ๐Ÿ“… 1997 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 161 KB ๐Ÿ‘ 1 views

It was hypothesized that priming would have a signiยฎcant eect on subjects' self-reports of perceived stressors and strains. An experiment was conducted wherein the experimental group was exposed to a brief, informal talk about the types of stressors and resulting strains that are typically experienc

Positively versus negatively framed prod
Positively versus negatively framed product attributes: The influence of involvement
โœ Robert J. Donovan; Geoffrey Jalleh ๐Ÿ“‚ Article ๐Ÿ“… 1999 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 163 KB ๐Ÿ‘ 1 views

Previous studies have shown that the positive framing of a meat product attribute (i.e., 75% lean) results in more positive evaluation of the product than its presumed equivalent negative framing (25% fat). Other framing studies, particularly those dealing with health messages, show mixed results, a