{"title":"消费者对辐照肉类的接受程度","authors":"J. Lusk, J. A. Fox, C. Mcilvain","doi":"10.1201/9781420039092-12","DOIUrl":null,"url":null,"abstract":"Studies indicate that consumers who receive even minimal presentation on the benefits of food irradiation, as well as those who consume more beef, are less conserned about the technology.","PeriodicalId":55152,"journal":{"name":"Food Technology","volume":"52 1","pages":"139-158"},"PeriodicalIF":0.1000,"publicationDate":"1999-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"55","resultStr":"{\"title\":\"Consumer Acceptance of Irradiated Meats\",\"authors\":\"J. Lusk, J. A. Fox, C. Mcilvain\",\"doi\":\"10.1201/9781420039092-12\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Studies indicate that consumers who receive even minimal presentation on the benefits of food irradiation, as well as those who consume more beef, are less conserned about the technology.\",\"PeriodicalId\":55152,\"journal\":{\"name\":\"Food Technology\",\"volume\":\"52 1\",\"pages\":\"139-158\"},\"PeriodicalIF\":0.1000,\"publicationDate\":\"1999-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"55\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1201/9781420039092-12\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1201/9781420039092-12","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Studies indicate that consumers who receive even minimal presentation on the benefits of food irradiation, as well as those who consume more beef, are less conserned about the technology.
期刊介绍：
Food Technology is the leading publication addressing all facets of food science and technology. Its in-depth and balanced coverage includes the latest research developments, industry news, consumer product innovations, and professional opportunities.
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