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

Standard

The relative importance of experience versus credence attributes in consumers' acceptance of new food technologies for different product categories. / Loebnitz, Natascha; Butkowski, Olivier ; Bröring, Stefanie.

2014. Paper presented at International Food Marketing Research Symposium, Aarhus, Denmark.

Research output: Contribution to conferencePaperResearchpeer-review

Harvard

Loebnitz, N, Butkowski, O & Bröring, S 2014, 'The relative importance of experience versus credence attributes in consumers' acceptance of new food technologies for different product categories', Paper presented at International Food Marketing Research Symposium, Aarhus, Denmark, 19/06/2014 - 20/06/2014. <http://badm.au.dk/fileadmin/Business_Administration/MAPP/IFPM_Programme.pdf>

APA

CBE

Loebnitz N, Butkowski O, Bröring S. 2014. The relative importance of experience versus credence attributes in consumers' acceptance of new food technologies for different product categories. Paper presented at International Food Marketing Research Symposium, Aarhus, Denmark.

MLA

Loebnitz, Natascha, Olivier Butkowski and Stefanie Bröring The relative importance of experience versus credence attributes in consumers' acceptance of new food technologies for different product categories. International Food Marketing Research Symposium, 19 Jun 2014, Aarhus, Denmark, Paper, 2014.

Vancouver

Loebnitz N, Butkowski O, Bröring S. The relative importance of experience versus credence attributes in consumers' acceptance of new food technologies for different product categories. 2014. Paper presented at International Food Marketing Research Symposium, Aarhus, Denmark.

Author

Loebnitz, Natascha ; Butkowski, Olivier ; Bröring, Stefanie. / The relative importance of experience versus credence attributes in consumers' acceptance of new food technologies for different product categories. Paper presented at International Food Marketing Research Symposium, Aarhus, Denmark.

Bibtex

@conference{1b544857a47244e0b9a5cb4d27086888,
title = "The relative importance of experience versus credence attributes in consumers' acceptance of new food technologies for different product categories",
keywords = "credence attribute, experience attribute, food technology, perceived healthiness ",
author = "Natascha Loebnitz and Olivier Butkowski and Stefanie Br{\"o}ring",
year = "2014",
month = jun,
language = "English",
note = "International Food Marketing Research Symposium ; Conference date: 19-06-2014 Through 20-06-2014",

}

RIS

TY - CONF

T1 - The relative importance of experience versus credence attributes in consumers' acceptance of new food technologies for different product categories

AU - Loebnitz, Natascha

AU - Butkowski, Olivier

AU - Bröring, Stefanie

PY - 2014/6

Y1 - 2014/6

KW - credence attribute

KW - experience attribute

KW - food technology

KW - perceived healthiness

M3 - Paper

T2 - International Food Marketing Research Symposium

Y2 - 19 June 2014 through 20 June 2014

ER -