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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| Auteurs principaux: | , , |
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| Format: | article |
| Langue: | EN |
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Public Library of Science (PLoS)
2021
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| Accès en ligne: | https://doaj.org/article/12c16b72347b47ed9fe153e2a802803f |
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