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1. Farm Income and Food Hub Participation: Farmer Attributes, Attitudes and Perceptions

2. Brand Affiliation in Promoting Locally Produced Food: A Case of University Promoted Beef

5. Americans’ Perceptions of Food Safety: A Comparative Study of Fresh Produce, Beef and Poultry Products

6. Food safety risk perceptions as a tool for market segmentation: The USA poultry meat market

7. THE INFLUENCES OF PERCEIVED FOOD ATTRIBUTES ON CONSUMER PREFERENCES FOR ORGANIC AND GMO FOODS

8. Purchasing Organic Food in U.S. Food Systems: A Study of Attitudes and Practice

9. Purchasing Organic Food in U.S. Food Systems: A Study of Attitudes and Practice

10. Demographic Characteristics of Consumers who Read Grocery Brochures Regularly and Those who are willing to Switch Supermarkets to Buy Advertised Specials: An Analysis

11. Consumer Acceptance of Genetically Modified Foods in South Korea: Factor and Cluster Analysis

14. U.S. Consumers' Willingness to Pay for Labeling Information on Genetically Modified Foods: An Application of Choice Modeling

15. South Korean Public Preferences for Genetically Modified Foods: A Random-Parameter Model

16. South Korean Public Preferences for Genetically Modified Foods: A Random-Parameter Model

17. Consumer Acceptance of Nutritionally Enhanced Genetically Modified Food: Relevance of Gene Transfer Technology

20. CONSUMER ACCEPTANCE OF GENETICALLY MODIFIED FOODS: ROLE OF PRODUCT BENEFITS AND PERCEIVED RISKS

21. PUBLIC PERCEPTIONS OF BIOTECHNOLOGY AND ACCEPTANCE OF GENETICALLY MODIFIED FOOD

22. NUTRITIONAL BENEFITS AND CONSUMER WILLINGNESS TO BUY GENETICALLY MODIFIED FOODS

23. PUBLIC PERCEPTIONS OF BIOTECHNOLOGY AND ACCEPTANCE OF GENETICALLY MODIFIED FOOD

26. CONSUMER ACCEPTANCE OF FOOD BIOTECHNOLOGY: WILLINGNESS TO BUY GENETICALLY MODIFIED FOOD PRODUCTS

27. PUBLIC PERCEPTIONS OF BIOTECHNOLOGY AND ACCEPTANCE OF GENETICALLY MODIFIED FOOD

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