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Filtering by: Subject Animals -- Food Remove constraint Subject: Animals -- Food Academic Affiliation Agriculture and Resource Economics Remove constraint Academic Affiliation: Agriculture and Resource Economics Committee Member Rettig, R. Bruce Remove constraint Committee Member: Rettig, R. Bruce

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  • Consumption of seafood, poultry and meat in restaurants vs. supermarkets

    Creator:
    Naito, Toyokazu
    Abstract:
    There is considerable evidence to support the hypothesis that seafood, poultry and meat are close substitutes in consumer demand. Thus the relationships among prices are important in determining consumption patterns among these protein sources. In addition, there are at least two kinds of outlets in which seafood, poultry and meat...
    Resource Type:
    Masters Thesis
    Full Text:
    CONSUMPTION OF SEAFOOD, POULTRY AND MEAT IN RESTAURANTS VS. SUPERMARKETS I. INTRODUCTION U.S. food