Perceived subjective versus objective knowledge: Consumer valuation of genetically modified certification on food producing plants.

Previous research has identified subjective and objective knowledge as determinants of consumers' acceptance of genetically modified organisms (GMO) in the medical and food industries. In contrast to a large body of literature on the effects of attitudes or knowledge on food preferences, the ex...

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Autores principales: Alicia Rihn, Hayk Khachatryan, Xuan Wei
Formato: article
Lenguaje:EN
Publicado: Public Library of Science (PLoS) 2021
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Acceso en línea:https://doaj.org/article/12c16b72347b47ed9fe153e2a802803f
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