Chinese consumers’ preferences and willingness to pay for traceable food quality and safety attributes: The case of pork

By Linhai Wu, Shuxian Wang, Dian Zhu, Wuyang Hu, Hongsha Wang. 2015

140 citations recorded by the source corpus.

Subfields: Economics and Econometrics, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/bd5586f128f55e6adce72e39ce4f839ee3f3d5e3