| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4559531 | Food Control | 2011 | 9 Pages |
Abstract
⺠Acceptance levels of beef technologies differed between consumer groups. ⺠More detailed descriptions of technologies led to lower acceptance. ⺠Higher risk perception increased acceptance of safety-improving interventions. ⺠Higher confidence in beef led to higher acceptance levels.
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Authors
Lynn Van Wezemael, Wim Verbeke, Jens O. Kügler, Joachim Scholderer,