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Consumer valuation of food attributes: a comparison of willingness to pay estimates from choice modelling and contingency valuation methods

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:x920fx708
Date January 2009
CreatorsRoy, René
ContributorsPaul Thomassin (Internal/Supervisor)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 66686

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