| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5473732 | Ocean & Coastal Management | 2017 | 7 Pages |
Abstract
- Article characterizes the relative importance of multiple factors affecting seafood consumption choices.
- Sensory attributes of seafood (taste, smell, and appearance) are the most important factors.
- Product provenance (local/non-local; wild/farm-raised) is very important for a portion of respondents, but not others.
- The perceived sustainability of the product is of relatively low importance.
Related Topics
Physical Sciences and Engineering
Earth and Planetary Sciences
Oceanography
Authors
Grant Murray, Kelsey Wolff, Michele Patterson,