Consumer perceptions of traceability: A cross-national comparison of the associated benefits

Author:

van Rijswijk Wendy,Frewer Lynn J.,Menozzi Davide,Faioli Giusi

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference51 articles.

1. Askegaard, S. (1995). European food cultures: An exploratory analysis of food related preferences and behaviour in European regions. MAPP working paper, no. 26.

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3. A comparison of five elicitation techniques for elicitation of attributes for low involvement products;Bech-Larsen;Journal of Economic Psychology,1999

4. Labelling information demanded by European consumers and relationships with purchasing motives, quality and safety of meat;Bernués;Meat Science,2003

5. Bredahl, L., & Thøgersen, J. (2004). Consumer knowledge structures with regard to organic foods. MAPP working paper no. 04 (p. 72).

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