Consumer perception of risk associated with eating genetically engineered soybeans is less in the presence of a perceived consumer benefit-Reference-Cited by-同舟云学术

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Consumer perception of risk associated with eating genetically engineered soybeans is less in the presence of a perceived consumer benefit

Published:2003-02 Issue:2 Volume:103 Page:208-214
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Brown J.Lynne,Ping Yanchao

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference46 articles.

1. Biotech Crops: products, properties and prospects;Liu;Food Tech,1999

2. The GMO balance;Demetrakakes;Food Processing,2000

3. Labeling of rDNA biotechnology-derived foods;Expert Panel;Food Tech,2000

4. Biotechnology Food: from the lab to a debacle;Eichenwald;The New York Times,2001

5. Public perceptions of agricultural biotechnology: a survey of New Jersey residents;Hallman,1993

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2. U.S. consumer support for genetically modified foods: Time trends and assessments of four GM attributes;GM Crops & Food;2023-11-18

3. Ethical Aspects and Public Perception on Plant Genomics;Plant Genomics for Sustainable Agriculture;2022

4. Marketing Clues on the Label Raise the Purchase Intention of Genetically Modified Food;Sustainability;2021-09-06

5. Caracterización de la opinión, el conocimiento y la percepción de las necesidades de capacitación de los nutricionistas portugueses en relación con los alimentos genéticamente modificados;Revista Española de Nutrición Humana y Dietética;2019-12-31

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