2019-08-07
The willingness to try of food made from CO2 compared to food made from air through perceived environmental impact and familiarity
Publication
Publication
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Wubben, M.J.J., Berens, Guido | |
hdl.handle.net/2105/48972 | |
Global Business & Sustainability | |
Organisation | Rotterdam School of Management |
Brouwer, Eva. (2019, August 7). The willingness to try of food made from CO2 compared to food made from air through perceived environmental impact and familiarity. Global Business & Sustainability. Retrieved from http://hdl.handle.net/2105/48972
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