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dc.contributor.authorChamhuri, N.
dc.contributor.authorBatt, Peter
dc.date.accessioned2017-01-30T12:23:46Z
dc.date.available2017-01-30T12:23:46Z
dc.date.created2017-01-23T19:30:24Z
dc.date.issued2013
dc.identifier.citationChamhuri, N. and Batt, P. 2013. Understanding the Relationship Between Perceived Quality Cues and Quality Attributes in the Purchase of Meat in Malaysia. Journal of International Food and Agribusiness Marketing. 25 (3): pp. 187-208.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/21195
dc.identifier.doi10.1080/08974438.2013.723999
dc.description.abstract

This study utilizes the Total Food Quality Model to gain a better understanding of how Malaysian consumers make their decision to purchase fresh/chilled meat. We examine the association between quality cues and desired values (quality attributes) with regard to food that is guaranteed Halal, safe to eat, healthy and nutritious, has a good taste, represents good value for money, and is produced in a way that protects the environment and worker welfare. The findings reveal that different quality cues assume different levels of importance when pursuing different desired values.

dc.publisherRoutledge
dc.titleUnderstanding the Relationship Between Perceived Quality Cues and Quality Attributes in the Purchase of Meat in Malaysia
dc.typeJournal Article
dcterms.source.volume25
dcterms.source.number3
dcterms.source.startPage187
dcterms.source.endPage208
dcterms.source.issn0897-4438
dcterms.source.titleJournal of International Food and Agribusiness Marketing
curtin.note

This is an Author's Original Manuscript of an article published by Taylor & Francis in Journal of International Food and Agribusiness Marketing on 10/06/2016 available online at http://www.tandfonline.com/10.1080/08974438.2013.723999

curtin.departmentCBS Faculty Operations
curtin.accessStatusOpen access


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