WHAT DETERMINES PUBLIC ACCEPTANCE OF GENETIC-ENGINEERING IN FOOD-PRODUCTION

LJ FREWER; C HOWARD; R SHEPHERD

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Journal article

WHAT DETERMINES PUBLIC ACCEPTANCE OF GENETIC-ENGINEERING IN FOOD-PRODUCTION

LJ FREWER, C HOWARD and R SHEPHERD

APPETITE, Vol.24(3), pp.274-274

01/06/1995

Abstract

Science & Technology

Life Sciences & Biomedicine

Behavioral Sciences

Nutrition & Dietetics

BEHAVIORAL SCIENCES

NUTRITION & DIETETICS

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Title: WHAT DETERMINES PUBLIC ACCEPTANCE OF GENETIC-ENGINEERING IN FOOD-PRODUCTION
Creators: LJ FREWER
C HOWARD
R SHEPHERD
Publication Details: APPETITE, Vol.24(3), pp.274-274
Publisher: ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
Date published: 01/06/1995
Date submitted: 17/05/2017
Identifiers: 99516417402346
Academic Unit: University of Surrey; School of Psychology
Language: English
Resource Type: Journal article

WHAT DETERMINES PUBLIC ACCEPTANCE OF GENETIC-ENGINEERING IN FOOD-PRODUCTION

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