Full-text resources of CEJSH and other databases are now available in the new Library of Science.
Visit https://bibliotekanauki.pl

Results found: 1

first rewind previous Page / 1 next fast forward last

Search results

Search:
in the keywords:  MEAT PRODUCTS
help Sort By:

help Limit search:
first rewind previous Page / 1 next fast forward last
1

Zachowania konsumentów prowadzące do minimalizowania ryzyka przy wyborze produktów mięsnych

100%
Radzymińska M., Jakubowska D.
Zeszyty Naukowe Uniwersytetu Ekonomicznego w Krakowie
|
2012
|
issue 881
35-46
EN
This paper presents Polish consumers’ concerns about food-related hazards and methods used to reduce them. The research sample comprised 1075 respondents from the northeastern part of Poland. Analyses confirm that consumers are aware of chemical compounds in meat and are concerned about their harmful effects. They are able to assess the likelihood and seriousness of these effects and identify measures to reduce their exposure to risk. The most important risk-reducing strategies include “quality assurance” and “product appearance”. It can also be concluded that the perception of risk depends on the demographic characteristics of the respondents, because different groups within society perceive and respond to risk differently.
first rewind previous Page / 1 next fast forward last
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.