The perception of hungarian food by consumer segments according to food purchasing preferences based on primary research results

HIGHLIGHTS

• who: Mu00f3nika Garai-Fodor and colleagues from the Keleti Kau0301roly Faculty of Business and Management, Ou0301buda University, Budapest have published the research work: The perception of Hungarian food by consumer segments according to food purchasing preferences based on primary research results, in the Journal: PLOS ONE of 24/08/2022
• what: The authors focused on the analysis of food purchasing preferences; including the reasons for the rise of ethnocentrism in the purchase of domestic products and the potential of this phenomenon in light of relevant secondary and quantitative primary results. The aim of the study . . .
  

   

  

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