Changes in Korean Consumers’ Perception on Food Preservatives by a Risk Communication Booklet
활용도 Analysis
논문 Analysis
연구자 Analysis
'
Changes in Korean Consumers’ Perception on Food Preservatives by a Risk Communication Booklet' 의 참고문헌
박사
‘That Won-Ton Soup Headache’: The Chinese Restaurant Syndrome, MSG and the Making of American Food, 1968-1980
the 2012 food and health survey international food information council Foundation
Why consumers behave as they do with respect to food safety and risk information
The food safety hazard guidebook
The consumer’s perception of artificial food additives: Influences on acceptance, risk and benefit perceptions
The challenges of eliminating or substituting antimicrobial preservatives in foods
Risk communication, media amplification and the aspartame scare
Risk communication and the FSA: The food colourings case
Perceptions of risks of eating undercooked meat and willingness to change cooking practices
Perception gaps on food additives among various groups in Korea: Food experts, teachers, nutrition teachers, nongovermental organization members, and general consumers
Household consumer food safety study in Trinidad
Development of a risk communication animation on preservatives and antioxidants for the parents of elementary students
Consuming and purchasing behavior of processed food and perception on artificial flavors: study with high school students in Seoul area
Consumer attitudes, knowledge and behaviour: a review of food safety issues
Classification and properties
Chinese consumers food purchasing behaviors and awareness of food safety
Beyond the knowledge deficit: recent research into lay and expert attitudes to food risks
Analysis of consumers attitudes towards food additives using focus group survey
'
Changes in Korean Consumers’ Perception on Food Preservatives by a Risk Communication Booklet'
의 유사주제(
