The importance of intrinsic and extrinsic cues to expected and experienced quality: an empirical application for beef

Author： Bello Acebron L.   Calvo Dopico D.  

Publisher： Elsevier

ISSN： 0950-3293

Source： Food Quality and Preference, Vol.11, Iss.3, 2000-05, pp. : 229-238

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