The willingness to try of food made from CO2 compared to food made from air through perceived environmental impact and familiarity

Additional Metadata
Keywords	Sustainable food innovation, Food from carbon dioxide, Willingness to try, Perceived environmental impact, Food neophobia, Familiarity, Single-cell protein
Thesis Advisor	Wubben, M.J.J., Berens, Guido
Persistent URL	hdl.handle.net/2105/48972
Series	Global Business & Sustainability
Organisation	Rotterdam School of Management
Citation APA Style AAA Style APA Style Cell Style Chicago Style Harvard Style IEEE Style MLA Style Nature Style Vancouver Style American-Institute-of-Physics Style Council-of-Science-Editors Style BibTex Format Endnote Format RIS Format CSL Format DOIs only Format	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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