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Positive versus negative information: What is really shifting consumers’ intention to eat Norwegian salmon? Evidence from three European countries

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dc.affiliationUniwersytet Warszawski
dc.contributor.authorZawadzki, Wojciech
dc.contributor.authorCzajkowski, Mikołaj
dc.contributor.authorAanesen, Margrethe
dc.contributor.authorMora, Cristina
dc.contributor.authorLucas, Sterenn
dc.contributor.authorBazoche, Pascale
dc.contributor.authorSimeone, Cristina
dc.contributor.authorSogari, Giovanni
dc.contributor.authorMenozzi, Davide
dc.date.accessioned2024-01-25T17:16:32Z
dc.date.available2024-01-25T17:16:32Z
dc.date.issued2023
dc.description.financePublikacja bezkosztowa
dc.description.number1
dc.description.sdgZeroHunger
dc.description.volume108
dc.identifier.doi10.1016/J.FOODQUAL.2023.104871
dc.identifier.issn0950-3293
dc.identifier.urihttps://repozytorium.uw.edu.pl//handle/item/116577
dc.identifier.weblinkhttps://api.elsevier.com/content/article/PII:S0950329323000654?httpAccept=text/xml
dc.languageeng
dc.pbn.affiliationeconomics and finance
dc.relation.ispartofFood Quality and Preference
dc.relation.pages104871
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.titlePositive versus negative information: What is really shifting consumers’ intention to eat Norwegian salmon? Evidence from three European countries
dc.typeJournalArticle
dspace.entity.typePublication