ANALISIS PREFERENSI KONSUMEN TERHADAP PRODUK TERASI UDANG
The objectives of the research were to analyze the characteristics and consumers preference towards shrimp paste. Faktors and level attributes used are size (5 gr, 10gr and 25gr), presentation (burned, and have not burned), packaging (wrapper leaf, jointly and severally plastic, and aluminum foil) a...
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| Format: | Article |
| Language: | English |
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Jurusan Sosial Ekonomi Pertanian Universitas Tanjungpura
2016-05-01
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| Series: | Jurnal Social Economic of Agriculture |
| Online Access: | http://jurnal.untan.ac.id/index.php/jsea/article/view/15059 |