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dc.contributor.author
Siegrist, Michael
dc.contributor.author
Sütterlin, Bernadette
dc.date.accessioned
2017-06-12T20:43:12Z
dc.date.available
2017-06-12T20:43:12Z
dc.date.issued
2017-06
dc.identifier.issn
0195-6663
dc.identifier.other
10.1016/j.appet.2017.03.019
dc.identifier.uri
http://hdl.handle.net/20.500.11850/130194
dc.language.iso
en
dc.publisher
Elsevier Science
dc.subject
Cultured meat
dc.subject
E-numbers
dc.subject
Food additives
dc.subject
In-vitro meat
dc.subject
Naturalness
dc.subject
Nature-identical
dc.subject
New food technologies
dc.subject
Risk perception
dc.subject
Synthetic
dc.title
Importance of perceived naturalness for acceptance of food additives and cultured meat
dc.type
Journal Article
ethz.journal.title
Appetite
ethz.journal.volume
113
ethz.journal.abbreviated
Appetite
ethz.pages.start
320
ethz.pages.end
326
ethz.notes
Published online 14 March 2017.
ethz.identifier.wos
ethz.identifier.scopus
ethz.identifier.nebis
010847047
ethz.publication.place
Amsterdam
ethz.publication.status
published
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::03780 - Siegrist, Michael / Siegrist, Michael
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::03780 - Siegrist, Michael / Siegrist, Michael
ethz.date.deposited
2017-06-12T20:43:42Z
ethz.source
ECIT
ethz.identifier.importid
imp5936556396af317154
ethz.ecitpid
pub:193196
ethz.eth
yes
ethz.availability
Metadata only
ethz.rosetta.installDate
2017-07-18T18:08:01Z
ethz.rosetta.lastUpdated
2021-02-14T15:07:46Z
ethz.rosetta.versionExported
true
ethz.COinS
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