Ethical and Sustainable Aspects of Meat Production; Consumer Perceptions and System Credibility

New Aspects of Meat Quality: From Genes to Ethics

Volumn , Issue , 2017, Pages 649-666

  Henchion, M ^a   De Backer, C J S ^b   Hudders, L ^c  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF ANTWERP   (Belgium)

^c GHENT UNIVERSITY   (Belgium)

Author keywords

communication systems; consumer attitudes; ethical concerns; labels; meat consumption; meat production; sustainability

Indexed keywords

EID: 85028691064     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-08-100593-4.00027-8     Document Type: Chapter

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