Consumer Preferences for Quality and Freshness Attributes of Eggs
British Food JournalPublished 1 April 1994
Mitchell Ness, Hubert Gerhardy
Citations77
SJR quartileQ1
SJR score0.82
SNIP1.15
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Abstract
Illustrates the use of conjoint analysis, a multivariate technique for the analysis of consumer preferences for multiple attribute products with an application to freshness and quality attributes of eggs. Establishes general and specific background issues and explains the technique of conjoint analysis. Discusses aspects of research design. Summarizes the empirical results with emphasis on the interpretation of the model and its use for simulation analyses.
Keywords
Decision SciencesEconomics, Econometrics and Finance
PsychometrikaLinear Programming Techniques for Multidimensional Analysis of Preferences
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