摘要 : European consumers, in general, have negative attitudes towards the use of gene technology in food production. The objective of this study was to examine whether taste and health benefits influence the acceptability of genetically... 展开
作者 | Lahteenmaki L Grunert K Ueland O Astrom A Arvola A Bech-Larsen |
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作者单位 | |
期刊名称 | 《Food Quality and Preference》 |
总页数 | 11 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Gene modification Consumer attitudes Acceptability Cheese Consumer attitudes Food neophobia Exposure Willingness Information Countries Nutrition Liking Health Humans |
馆藏号 | N2008EPST0012465 |