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 & Stakeholder Management
Citation
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 & Stakeholder Management. Retrieved from http://hdl.handle.net/2105/48972