Department of Management

The relative importance of experience versus credence attributes in consumers' acceptance of new food technologies for different product categories

Research output: Contribution to conferencePaperResearchpeer-review

  • Natascha Loebnitz, Denmark
  • Olivier Butkowski, Institute for food and resource economics, Bonn University, Germany
  • Stefanie Bröring, Institute for food and resource economics, Bonn University, Germany
Original languageEnglish
Publication yearJun 2014
Publication statusPublished - Jun 2014
EventInternational Food Marketing Research Symposium - Aarhus, Denmark
Duration: 19 Jun 201420 Jun 2014

Conference

ConferenceInternational Food Marketing Research Symposium
CountryDenmark
CityAarhus
Period19/06/201420/06/2014

    Research areas

  • credence attribute, experience attribute, food technology, perceived healthiness

See relations at Aarhus University Citationformats

ID: 79288619