Department of Management

The impact of subjective and objective knowledge on consumers risk perceptions and evaluation of food shape abnormalities

Research output: Contribution to book/anthology/report/proceedingArticle in proceedingsResearchpeer-review

Original languageEnglish
Title of host publicationInternation al Food Marketing Research Symposium : Conference proceedings
Number of pages1
PublisherInstitute of Food Products Marketing
Publication yearJun 2014
ISBN (print)978 - 0 - 9856080 - 2 - 6
Publication statusPublished - Jun 2014
EventInternational Food Marketing Research Symposium - Aarhus, Denmark
Duration: 19 Jun 201420 Jun 2014


ConferenceInternational Food Marketing Research Symposium

    Research areas

  • food shape abnormality, Risk perceptions, subjektive knowledge, objective knowledge

See relations at Aarhus University Citationformats

ID: 84389730