No Cover Image

Conference Paper/Proceeding/Abstract 378 views 47 downloads

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 Orcid Logo

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

Swansea University Author: Guoqing Zhao Orcid Logo

  • 66296.AAM.pdf

    PDF | Accepted Manuscript

    Author accepted manuscript document released under the terms of a Creative Commons CC-BY licence using the Swansea University Research Publications Policy (rights retention).

    Download (284.59KB)

Check full text

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
first_indexed 2024-05-03T14:21:44Z
last_indexed 2024-11-25T14:17:49Z
id cronfa66296
recordtype SURis
fullrecord <?xml version="1.0"?><rfc1807><datestamp>2024-07-26T16:53:55.7797548</datestamp><bib-version>v2</bib-version><id>66296</id><entry>2024-05-03</entry><title>Framework for Understanding Consumer Perceptions and Attitudes to Support Decisions on Cultured Meat: A Theoretical Approach and Future Directions</title><swanseaauthors><author><sid>2ff29aa347835abe2af6d98fa89064b4</sid><ORCID>0009-0003-9537-9016</ORCID><firstname>Guoqing</firstname><surname>Zhao</surname><name>Guoqing Zhao</name><active>true</active><ethesisStudent>false</ethesisStudent></author></swanseaauthors><date>2024-05-03</date><deptcode>CBAE</deptcode><abstract/><type>Conference Paper/Proceeding/Abstract</type><journal>Lecture Notes in Business Information Processing</journal><volume>506</volume><journalNumber/><paginationStart>109</paginationStart><paginationEnd>125</paginationEnd><publisher>Springer Nature Switzerland</publisher><placeOfPublication>Cham</placeOfPublication><isbnPrint>9783031593758</isbnPrint><isbnElectronic>9783031593765</isbnElectronic><issnPrint>1865-1348</issnPrint><issnElectronic>1865-1356</issnElectronic><keywords/><publishedDay>2</publishedDay><publishedMonth>5</publishedMonth><publishedYear>2024</publishedYear><publishedDate>2024-05-02</publishedDate><doi>10.1007/978-3-031-59376-5_9</doi><url/><notes/><college>COLLEGE NANME</college><department>Management School</department><CollegeCode>COLLEGE CODE</CollegeCode><DepartmentCode>CBAE</DepartmentCode><institution>Swansea University</institution><apcterm/><funders>This research was conducted as part of a Doctoral Training Account (DTA) funded by the University of Plymouth.</funders><projectreference/><lastEdited>2024-07-26T16:53:55.7797548</lastEdited><Created>2024-05-03T15:20:51.8718537</Created><path><level id="1">Faculty of Humanities and Social Sciences</level><level id="2">School of Management - Business Management</level></path><authors><author><firstname>Guoste</firstname><surname>Pivoraite</surname><order>1</order></author><author><firstname>Shaofeng</firstname><surname>Liu</surname><order>2</order></author><author><firstname>Saeyeon</firstname><surname>Roh</surname><order>3</order></author><author><firstname>Guoqing</firstname><surname>Zhao</surname><orcid>0009-0003-9537-9016</orcid><order>4</order></author></authors><documents><document><filename>66296__30785__08ed82a1ad5446e3aa6806d885360b13.pdf</filename><originalFilename>66296.AAM.pdf</originalFilename><uploaded>2024-07-01T11:48:21.0819633</uploaded><type>Output</type><contentLength>291422</contentLength><contentType>application/pdf</contentType><version>Accepted Manuscript</version><cronfaStatus>true</cronfaStatus><documentNotes>Author accepted manuscript document released under the terms of a Creative Commons CC-BY licence using the Swansea University Research Publications Policy (rights retention).</documentNotes><copyrightCorrect>true</copyrightCorrect><language>eng</language><licence>https://creativecommons.org/licenses/by/4.0/deed.en</licence></document></documents><OutputDurs/></rfc1807>
spelling 2024-07-26T16:53:55.7797548 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 0009-0003-9537-9016 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. 2024-07-26T16:53:55.7797548 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 0009-0003-9537-9016 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
hierarchytype
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
document_store_str 1
active_str 0
published_date 2024-05-02T08:29:43Z
_version_ 1822027660095651840
score 11.085372

Similar Items