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Description
| - The paper deals with the analysis of perception and preference of meat products in the Czech Republic (covering the following types of salami: Gothai, farmer´s, tourist, Polican, chicken ham, hunter´s, ham salami and turkey roll). The research carried out in 1998 included an analysis of 111 questionnaires of randomly selected meat produkt consumers in the Czech Republic. The results showed that decision making of the Czech consumers in the purchase of any type of meat products is mostly influenced by the quality of products (i.e. mainly by their life and price) and also by their healthiness factor (i.e. mainly the share of lean or fat parts and the content of ingredients used in the given meat product). From the viewpoint of the quality of products perceived by a group of consumers the rank starting with the best evaluted product is the following: long-life salami Polican, followed by hunter´s salami, turkey roll, chicken ham salami and ham salami with predominance of pig meat. Evaluated by consumers
- The paper deals with the analysis of perception and preference of meat products in the Czech Republic (covering the following types of salami: Gothai, farmer´s, tourist, Polican, chicken ham, hunter´s, ham salami and turkey roll). The research carried out in 1998 included an analysis of 111 questionnaires of randomly selected meat produkt consumers in the Czech Republic. The results showed that decision making of the Czech consumers in the purchase of any type of meat products is mostly influenced by the quality of products (i.e. mainly by their life and price) and also by their healthiness factor (i.e. mainly the share of lean or fat parts and the content of ingredients used in the given meat product). From the viewpoint of the quality of products perceived by a group of consumers the rank starting with the best evaluted product is the following: long-life salami Polican, followed by hunter´s salami, turkey roll, chicken ham salami and ham salami with predominance of pig meat. Evaluated by consumers (en)
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Title
| - Perception and preference of chosen meat products by the Czech consumer
- Perception and preference of chosen meat products by the Czech consumer (en)
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skos:prefLabel
| - Perception and preference of chosen meat products by the Czech consumer
- Perception and preference of chosen meat products by the Czech consumer (en)
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skos:notation
| - RIV/60460709:41210/01:00002672!RIV/2002/MSM/412102/N
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/60460709:41210/01:00002672
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - meat products, consumer, perception, preference, Czech Republic (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...v/mistoKonaniAkce
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - 50th Annnual meeting of the European Association for Animal Production
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...ocetUcastnikuAkce
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http://linked.open...nichUcastnikuAkce
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
| - Pour, Miloslav
- Pourová, Marie
- Stehlík, František
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http://linked.open...vavai/riv/typAkce
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http://linked.open.../riv/zahajeniAkce
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://purl.org/ne...btex#hasPublisher
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http://localhost/t...ganizacniJednotka
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