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Restaurants and COVID-19: What are consumers’ risk perceptions about restaurant food and its packaging during the pandemic?
The COVID-19 pandemic and subsequent U.S. in-restaurant dining restrictions deleteriously affected the restaurant industry. While dining restrictions were adopted to prevent human contact, evidence suggests that consumers may mistakenly perceive that restaurant "food" and its "packagi...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier Ltd.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8631525/ https://www.ncbi.nlm.nih.gov/pubmed/34866742 http://dx.doi.org/10.1016/j.ijhm.2020.102821 |