The effect of information content on acceptance of cultured meat in a tasting context

Nathalie C M Rolland, C. Rob Markus, Mark J. Post*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Original languageEnglish
Article number0231176
Number of pages17
JournalPLOS ONE
Volume15
Issue number4
DOIs
Publication statusPublished - 16 Apr 2020

Keywords

  • CONSUMER ACCEPTANCE
  • FOOD
  • LIKING
  • TECHNOLOGY
  • EXPOSURE
  • WILLINGNESS
  • CHALLENGES
  • ATTITUDES
  • AUCTIONS

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