Veale, Roberta; Quester, Pascale - In: Asia Pacific Journal of Marketing and Logistics 21 (2009) 1, pp. 195-207
cues, on consumer evaluations of product quality when all intrinsic cues are experienced through sensory (taste) perception … to be the most important attribute contributing to perception of Brie quality, followed by fat content. COO also exerted … for respondent evaluation when objective product quality was manipulated to three differing levels. Research limitations …