BEHAVIOURAL STUDIES OF EXTERNAL ATTRIBUTES OF BREAD AND PASTRY IN SLOVAK REPUBLIC

BEHAVIOURAL STUDIES OF EXTERNAL ATTRIBUTES OF BREAD AND PASTRY IN SLOVAK REPUBLIC

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The aim of the research was to determine Slovak consumer's behaviour when purchasing and consuming bread and pastry. As a research method, was used a structured questionnaire consisting of 16 questions. The total number of respondents was 350 randomly selected respondents, from which were analy...

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Bibliographic Details
Main Authors: Mária Holienčinová, Ľudmila Nagyová, Ingrida Sedliaková
Format: Article
Language:English
Published: Wydawnictwo SGGW - Warsaw University of Life Sciences Press 2014-12-01
Series:Polityki Europejskie, Finanse i Marketing
Subjects:
consumer behaviour
purchase
bread
pastry
Online Access:https://pefim.sggw.edu.pl/article/view/1265
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