The aim of the work – to propose the ways and means to increase the value of fresh meat to consumers The ways to increase perceived value of fresh meat and means to implement it is based on evaluation of the importance of perceived value factors of fresh meat to consumers. The importance of meat value creating and influencing factors was evaluate by determining the concept of perceived product value to consumers, by performing analysis of construct and management process of perceived value.
| Identifer | oai:union.ndltd.org:LABT_ETD/oai:elaba.lt:LT-eLABa-0001:E.02~2006~D_20060522_111954-25709 |
| Date | 22 May 2006 |
| Creators | Sartauskienė, Violeta |
| Contributors | Čiulevičius, J., Žukauskas, P., Ramanauskas, J., Kazragytė, A., Ramanauskienė, J., Atkočiūnienė, V., Čaplikas, J., Lithuanian University of Agriculture |
| Publisher | Lithuanian Academic Libraries Network (LABT), Lithuanian University of Agriculture |
| Source Sets | Lithuanian ETD submission system |
| Language | Lithuanian |
| Detected Language | English |
| Type | Master thesis |
| Format | application/pdf |
| Source | http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2006~D_20060522_111954-25709 |
| Rights | Unrestricted |
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