[1] Agriculture and Rural Development Plane 2007-2013, “Chapter 1. The Rural Development Context of Kosovo,” 2006, pp: 9-20. http://ampkosovo.com/ardp.html.
[2] H. Bytyqi, M. Vegara, M. Gjonbalaj, H, Mehmeti, H, Gjergjizi, I. Miftari and N. Bytyqi, “Analysis of Consumer Behavior in Regard to Dairy Products in Kosovo,” Journal of Agricultural Research, Vol. 46, No. 3, 2008, pp. 281-290.
[3] E. T. Becker, E. Benner and K. Glitsch, “Consumer Perception of Fresh Meat Quality in Germany,” British Food Journal, Vol. 102, No. 3, 2000, pp. 246-266. doi:10.1108/00070700010324763
[4] S. Issanchou, “Consumer Expectations and Perceptions of Meat and Meat Product Quality,” Meat Science, Vol. 43, Suppl. 1, 1966, pp. S5-S19.
[5] N. Richardson, H. MacFie and R. Shepherd, “Consumer Attitudes to Meat Eating,” Meat Science, Vol. 36, No. 1-2, 1994, pp. 57-65. doi:10.1016/0309-1740(94)90033-7
[6] E. Risvik, “The Food and I: Sensory Perception as Revealed by Multivariate Methods, In: L. Frewer, E. Risvik, and H. Schifferstein, Eds., Food, People and Society: A European Perspective of Consumers’ Food Choices, Springer-Verlag, Heidelberg, 2001, pp. 23-37.
[7] G. K. Grunert, L, Bredahl and K. Bruns?, “Consumer Perception of Meat Quality and Implications for Product Development in the Meat Sector—A Review,” Meat Science, Vol. 66, No. 2, 2004, pp. 259-272. doi:10.1016/S0309-1740(03)00130-X
[8] J. Caswell, “Current Information Levels on Food Labels,” American Journal of Agricultural Economics, Vol. 74, No. 5, 1992, pp. 1196-1201. doi:10.2307/1242785
[9] B. E. Peterson, E. Van Eenoo, A. McGuirk and V. P. Preckel, “Perceptions of Fat Content in Meat Products,” Agribusiness, Vol. 17, No. 4, 2001, pp. 437-453. doi:10.1002/agr.1028
[10] A. M. Wit, P. M, Koopmans and M. L. Kortbeek, “Consumer-Oriented New Product Development: Principles and Practice,” In: M. Meulenberg, Ed., Innovation of Food Production Systems: Product Quality and Consumer Acceptance, Wageningen Pers, Wageningen, 1998, pp. 37-66.
[11] W. Verbeke and J. Viaene, “Consumer Attitude to Beef Quality Labeling and Associations with Beef Quality Labels,” Journal of International Food and Agribusiness Marketing, Vol. 10 No. 3, 1999, pp. 45-65. doi:10.1300/J047v10n03_03
[12] A. Field, “Discovering Statistics Using SPSS,” 2nd Edition, Sage Publication Ltd., London, 2006.
[13] K. Glitsch, “Consumer Perceptions of Fresh Meat Quality: Cross National Comparison,” British Food Journal, Vol. 102, No. 3, 2000, pp. 177-194. doi:10.1108/00070700010332278