Consumer knowledge, risk perception and food-handling behaviors – A national survey in China-Reference-Cited by-同舟云学术

Consumer knowledge, risk perception and food-handling behaviors – A national survey in China

Published:2021-04 Issue: Volume:122 Page:107789
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Wang Mingliang,Huang Lian,Liang Xia,Bai Li

Funder

Jilin University

National Natural Science Foundation of China

China Agricultural University

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference72 articles.

1. Safe meat-handling knowledge, attitudes and practices of private and government meat processing plants' workers: Implications for future policy;Adesokan;Journal of preventive medicine and hygiene,2014

2. Hygienic food handling intention. An application of the Theory of Planned Behavior in the Chinese cultural context;Bai;Food Control,2014

3. Food safety in restaurants: The consumer perspective;Bai;International Journal of Hospitality Management,2019

4. Evaluation of food safety curriculum effectiveness: A longitudinal study of high-school-aged youths' knowledge retention, risk-perception, and perceived behavioral control;Barrett;Food Control,2021

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