Cargando…
Perceived subjective versus objective knowledge: Consumer valuation of genetically modified certification on food producing plants
Previous research has identified subjective and objective knowledge as determinants of consumers’ acceptance of genetically modified organisms (GMO) in the medical and food industries. In contrast to a large body of literature on the effects of attitudes or knowledge on food preferences, the extent...
| Autores principales: | , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2021
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8376035/ https://www.ncbi.nlm.nih.gov/pubmed/34411110 http://dx.doi.org/10.1371/journal.pone.0255406 |