How Consumers are Affected by the Framing of Attribute Information Before and After Consuming the Product
- 1 December 1988
- journal article
- Published by Oxford University Press (OUP) in Journal of Consumer Research
- Vol. 15 (3) , 374-378
- https://doi.org/10.1086/209174
Abstract
Consumers rated several qualitative attributes of ground beef that framed the beef as either “75% lean” or “25% fat.” The consumers' evaluations wereKeywords
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