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Pre-identification of first buyers of a new food product
M. Mccarthy
, C. O'sullivan
,
S. O'Reilly
Cork University Business School
University College Cork
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Social Sciences
Buyers
100%
Innovativeness
100%
Simultaneous Engineering
12%
Product Preference
12%
Buying Behavior
12%
Food Science
New Food Products
100%
Cooked Ham
25%
Agricultural and Biological Sciences
Preference
100%
Cheeses
25%
Economics, Econometrics and Finance
New Product Development
100%