1 채인숙, "컨조인트 분석을 통한 피자브랜드 선택 속성의 중요도 분석" 대한지역사회영양학회 7 (7): 354-360, 2002
2 신서영, "컨조인트 분석을 이용한 한국 전통음식 관광상품 선택 속성에 관한 연구" 대한지역사회영양학회 9 (9): 654-662, 2004
3 Ulengin B, "Using hierarchical information integration to examine customer preferences in banking" 16 (16): 202-210, 1998
4 Pol M, "Using conjoint analysis to establish consumer preferences for fruit and vegetables" 98 (98): 5-12, 1996
5 Quester PG, "The influence of consumption situation and product involvement over consumers' use of product attribute" 15 (15): 220-238, 1998
6 Park MS, "The consumer's preference for beef using conjoint analysis" 42 (42): 17-32, 2001
7 Luce RD, "Simultaneous conjoint measurement" 1 : 1-27, 1964
8 June LP, "Service attributes and situational effects on customer preferences for restaurant dining" 26 (26): 20-27, 1987
9 Orth UR, "Quality signals in wine marketing" 4 (4): 385-397, 2002
10 Koo LC, "Preferential segmentation of restaurant attributes through conjoint analysis" 11 (11): 242-250, 1999
1 채인숙, "컨조인트 분석을 통한 피자브랜드 선택 속성의 중요도 분석" 대한지역사회영양학회 7 (7): 354-360, 2002
2 신서영, "컨조인트 분석을 이용한 한국 전통음식 관광상품 선택 속성에 관한 연구" 대한지역사회영양학회 9 (9): 654-662, 2004
3 Ulengin B, "Using hierarchical information integration to examine customer preferences in banking" 16 (16): 202-210, 1998
4 Pol M, "Using conjoint analysis to establish consumer preferences for fruit and vegetables" 98 (98): 5-12, 1996
5 Quester PG, "The influence of consumption situation and product involvement over consumers' use of product attribute" 15 (15): 220-238, 1998
6 Park MS, "The consumer's preference for beef using conjoint analysis" 42 (42): 17-32, 2001
7 Luce RD, "Simultaneous conjoint measurement" 1 : 1-27, 1964
8 June LP, "Service attributes and situational effects on customer preferences for restaurant dining" 26 (26): 20-27, 1987
9 Orth UR, "Quality signals in wine marketing" 4 (4): 385-397, 2002
10 Koo LC, "Preferential segmentation of restaurant attributes through conjoint analysis" 11 (11): 242-250, 1999
11 Wetzels M, "Measuring customer service quality in international marketing channels: a multimethod approach" 10 (10): 50-59, 1995
12 Martinez LMC, "Influence of purchase place and consumption frequency over quality wine preferences" 17 : 315-327, 2006
13 Kang SK, "Consumer preferences on Shik-Hye's attributes using conjoint analysis" 17 (17): 207-222, 2000
14 Gill JM, "Consumer preferences for wine attributes: a conjoint approach" 99 (99): 3-11, 1997
15 Ness MR, "Consumer preferences for quality and freshness attributes of eggs" 96 (96): 26-34, 1994
16 Lee HY, "Constructing strategic management plan for university foodservice using conjoint analysis and multidimensional scaling" 15 (15): 51-58, 2000
17 Souza Monteiro D, "Conjoint measurement of preferences for traditional cheeses in Lisbon" 103 (103): 414-424, 2001
18 Steenkamp JB, "Conjoint measurement in ham quality evaluation" 38 : 473-480, 1987
19 Green PE, "Conjoint measurement for quantifying judgement data" 8 : 355-363, 1971
20 Wei S, "A gap analysis of perceptions of hotel attributes by marketing managers and older people in Australia" 5 (5): 200-212, 1999