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Framework for Understanding Consumer Perceptions and Attitudes to Support Decisions on Cultured Meat: A Theoretical Approach and Future Directions

Guoste Pivoraite, Shaofeng Liu, Saeyeon Roh, Guoqing Zhao

Lecture Notes in Business Information Processing, Volume: 506, Pages: 109 - 125

Swansea University Author: Guoqing Zhao

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DOI (Published version): 10.1007/978-3-031-59376-5_9

Published in: Lecture Notes in Business Information Processing
ISBN: 9783031593758 9783031593765
ISSN: 1865-1348 1865-1356
Published: Cham Springer Nature Switzerland 2024
Online Access: Check full text

URI: https://cronfa.swan.ac.uk/Record/cronfa66296
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first_indexed 2024-05-03T14:21:44Z
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spelling v2 66296 2024-05-03 Framework for Understanding Consumer Perceptions and Attitudes to Support Decisions on Cultured Meat: A Theoretical Approach and Future Directions 2ff29aa347835abe2af6d98fa89064b4 Guoqing Zhao Guoqing Zhao true false 2024-05-03 CBAE Conference Paper/Proceeding/Abstract Lecture Notes in Business Information Processing 506 109 125 Springer Nature Switzerland Cham 9783031593758 9783031593765 1865-1348 1865-1356 2 5 2024 2024-05-02 10.1007/978-3-031-59376-5_9 COLLEGE NANME Management School COLLEGE CODE CBAE Swansea University This research was conducted as part of a Doctoral Training Account (DTA) funded by the University of Plymouth. 2024-07-01T11:51:16.3062907 2024-05-03T15:20:51.8718537 Faculty of Humanities and Social Sciences School of Management - Business Management Guoste Pivoraite 1 Shaofeng Liu 2 Saeyeon Roh 3 Guoqing Zhao 4 66296__30785__08ed82a1ad5446e3aa6806d885360b13.pdf 66296.AAM.pdf 2024-07-01T11:48:21.0819633 Output 291422 application/pdf Accepted Manuscript true Author accepted manuscript document released under the terms of a Creative Commons CC-BY licence using the Swansea University Research Publications Policy (rights retention). true eng https://creativecommons.org/licenses/by/4.0/deed.en
title Framework for Understanding Consumer Perceptions and Attitudes to Support Decisions on Cultured Meat: A Theoretical Approach and Future Directions
spellingShingle Framework for Understanding Consumer Perceptions and Attitudes to Support Decisions on Cultured Meat: A Theoretical Approach and Future Directions
Guoqing Zhao
title_short Framework for Understanding Consumer Perceptions and Attitudes to Support Decisions on Cultured Meat: A Theoretical Approach and Future Directions
title_full Framework for Understanding Consumer Perceptions and Attitudes to Support Decisions on Cultured Meat: A Theoretical Approach and Future Directions
title_fullStr Framework for Understanding Consumer Perceptions and Attitudes to Support Decisions on Cultured Meat: A Theoretical Approach and Future Directions
title_full_unstemmed Framework for Understanding Consumer Perceptions and Attitudes to Support Decisions on Cultured Meat: A Theoretical Approach and Future Directions
title_sort Framework for Understanding Consumer Perceptions and Attitudes to Support Decisions on Cultured Meat: A Theoretical Approach and Future Directions
author_id_str_mv 2ff29aa347835abe2af6d98fa89064b4
author_id_fullname_str_mv 2ff29aa347835abe2af6d98fa89064b4_***_Guoqing Zhao
author Guoqing Zhao
author2 Guoste Pivoraite
Shaofeng Liu
Saeyeon Roh
Guoqing Zhao
format Conference Paper/Proceeding/Abstract
container_title Lecture Notes in Business Information Processing
container_volume 506
container_start_page 109
publishDate 2024
institution Swansea University
isbn 9783031593758
9783031593765
issn 1865-1348
1865-1356
doi_str_mv 10.1007/978-3-031-59376-5_9
publisher Springer Nature Switzerland
college_str Faculty of Humanities and Social Sciences
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hierarchy_top_id facultyofhumanitiesandsocialsciences
hierarchy_top_title Faculty of Humanities and Social Sciences
hierarchy_parent_id facultyofhumanitiesandsocialsciences
hierarchy_parent_title Faculty of Humanities and Social Sciences
department_str School of Management - Business Management{{{_:::_}}}Faculty of Humanities and Social Sciences{{{_:::_}}}School of Management - Business Management
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active_str 0
published_date 2024-05-02T11:51:15Z
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