INFLUENCE OF AUDIOVISUALS AND FOOD SAMPLES ON CONSUMER ACCEPTANCE OF FOOD IRRADIATION

被引：0
|
作者：
POHLMAN, AJ [1 ]
WOOD, OB [1 ]
MASON, AC [1 ]
机构：
[1] PURDUE UNIV,DEPT FOODS & NUTR,W LAFAYETTE,IN 47907
来源：
FOOD TECHNOLOGY | 1994年 / 48卷 / 12期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：46 / 49
页数：4
相关论文
共 50 条
  • [31] The influence of product preparation, familiarity and individual traits on the consumer acceptance of insects as food
    Tan, Hui Shan Grace
    van den Berg, Eva
    Steger, Markus
    FOOD QUALITY AND PREFERENCE, 2016, 52 : 222 - 231
  • [32] FOOD IRRADIATION PROCESSING STRUGGLES FOR GLOBAL ACCEPTANCE
    KETCHUM, LE
    JOURNAL OF NUCLEAR MEDICINE, 1985, 26 (04) : 333 - 335
  • [33] FOOD IRRADIATION AND CONSUMER EDUCATION - THE ROLE OF FOOD AND HEALTH-PROFESSIONALS
    WEAVER, VM
    MARCOTTE, ML
    RADIATION PHYSICS AND CHEMISTRY, 1988, 31 (1-3) : 229 - 234
  • [34] Consumer acceptance of wood-based food additives
    Stern, Tobias
    Haas, Rainer
    Meixner, Oliver
    BRITISH FOOD JOURNAL, 2009, 111 (2-3): : 179 - 195
  • [35] Consumer acceptance and development perspectives of functional food in Germany
    Dustmann, H
    Weindlmaier, H
    Consumer Acceptance of Genetically Modified Foods, 2004, : 163 - 167
  • [36] Consumer acceptance of food crops developed by genome editing
    Ishii, Tetsuya
    Araki, Motoko
    PLANT CELL REPORTS, 2016, 35 (07) : 1507 - 1518
  • [37] Consumer acceptance of food crops developed by genome editing
    Tetsuya Ishii
    Motoko Araki
    Plant Cell Reports, 2016, 35 : 1507 - 1518
  • [38] Consumer Attitudes and Acceptance of Insects as Food and Feed: A Review
    Ngo, Hai Minh
    Moritaka, Masahiro
    JOURNAL OF THE FACULTY OF AGRICULTURE KYUSHU UNIVERSITY, 2021, 66 (02): : 259 - 266
  • [39] PSYCHORHEOLOGY AND TEXTURE AS FACTORS CONTROLLING THE CONSUMER ACCEPTANCE OF FOOD
    SZCZESNIAK, AS
    CEREAL FOODS WORLD, 1990, 35 (12) : 1201 - 1205
  • [40] Neophobia, personal consumer values and novel food acceptance
    Barrena, Ramo
    Sanchez, Mercedes
    FOOD QUALITY AND PREFERENCE, 2013, 27 (01) : 72 - 84
12345