Przemysł Spożywczy > 2022 > T. 76, nr 1 > 22--26
Source
Abstract
Identifiers
journal ISSN : | 0033-250X |
journal e-ISSN : | 2449-996X |
DOI | 10.15199/65.2022.1.5 |
Authors
Keywords
Additional information
Publisher
Fields of science
Bibliography
-
[1] Attaran S., M. Attaran. 2020. „Food printing: Evolving technologies, challenges, opportunities, and best adoption strategies”. Journal of International Technology and Information Management 29 (1) : 25-55.
-
[2] Bearth A., M. Siegrist. 2016. „Are risk or benefit perceptions more important for public acceptance of innovative food technologies: A.meta-analysis”. Trends in Food Science & Technology 49 : 14-23. DOI: 10.1016/j.tifs.2016.01.003.
-
[3] Brunner T.A., M. Delley, Ch. Denkel. 2018. „Consumers’ attitudes and change of attitude toward 3D-printed food”. Food Quality and Preference 68 : 389-396. DOI: 10.1016/j.foodqual.2017.12.010.