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題名:民眾對食品添加物的認知、知覺風險及風險減輕策略研究
書刊名:休閒保健期刊
作者:周佳蓉陳國勝
出版日期:2010
卷期:3
頁次:頁115-126
主題關鍵詞:食品安全知覺風險健康促進風險認知
原始連結:連回原系統網址new window
相關次數:
  • 被引用次數被引用次數:期刊(4) 博士論文(0) 專書(0) 專書論文(0)
  • 排除自我引用排除自我引用:4
  • 共同引用共同引用:0
  • 點閱點閱:124
期刊論文
1.Slovic, P.、Fischhoff, B.、Lichtenstein, S.(1979)。Rating the Risks。Environment,21(3),12-20+35-39。  new window
2.Mitra, Kaushik、Reiss, Michelle C.、Capella, Louis M.(1999)。An examination of perceived risk, information search and behavior intentions in search, experience and credence services。Journal of Service Marketing,13(3),208-228。  new window
3.Stone, Robert N.、Gronhaug, Kjell(1993)。Peceived Risk: Further Considerations for the Marketing Discipline。European Journal of Marketing,27(3),39-50。  new window
4.Walker, S. N.、Sechrist, S. N.、Pender, N. J.(1987)。The health-promotion lifestyle profile: development and psychometric characteristics。Nurse Research,36(2),76-81。  new window
5.Dosman, D. M.、Adamowicz, W. L.、Hrudey, S. E.(2001)。Socioeconomic determinants of health‐and food safety‐related risk perceptions。Risk analysis,21(2),307-317。  new window
6.Dowling, Grahame R.、Staelin, Richard(1994)。A model of perceived risk and intended risk-handling activity。Journal of consumer Research,21(1),119-134。  new window
7.Dholakia, U. M.(1997)。An investigation of the relationship between perceived risk and product involvement。ACR North American Advances。  new window
8.傅偉光(2008)。食品安全的風險分析與溝通管理。食品工業,40(3),1-2。  延伸查詢new window
9.張樂(2008)。食品安全與健康恐慌:風險感知的影響因素探析。汕頭大學學報.人文社會科學版,24(6),67-71。  延伸查詢new window
10.Frewer, L. J.、Shepherd, R.、Sparks, P.(1994)。The interrelationship between perceived knowledge, control and risk associated with a range of food-related hazards targeted at the individual,other people and society.。Journal of Food Safety,14,19-40。  new window
11.Fife-Schaw, C.、Rowe, G.(1996)。Public perceptions of everyday food hazards: a psychometric study。Risk Analysis,16(4),487-500。  new window
12.McCarthy M.、Brennan, M.、Kelly, A. L.、Ritson, C.、de Boer, M.、Thompson, N,(2007)。Who is at risk and what do they know? Segmenting a population on their food safety knowledge。Food Quality and Preference,18,205-217。  new window
13.McCarthy, M.、Henson, S.(2005)。Perceived risk and risk reduction strategies in the choice of beef by Irish consumers。Food Quality and Preference,16(5),435-445。  new window
14.Williams, P. R. D.、Hammitt, J. K.(2000)。A comparison of organic and conventional fresh produce buyers in the Boston Area。Risk Analysis,20(5),735-746。  new window
15.Mitchell, V. W.、McGoldrick, P. J.(1996)。Consumers-risk reduction strategies: A review and synthesis.。The International Review of Retail, Distribution and Consumer Research,6(1),1-33。  new window
16.Slovic, P.(1987)。Perceptions of risk。Science,236,280-285。  new window
會議論文
1.Jacoby, Jacob、Kaplan, Leon B.(1972)。The Components of Perceived Risk。Third Annual Conference of the Association for Consumer Research,(會議日期: Nov. 2-5, 1972)。Association for Consumer Research。382-393。  new window
研究報告
1.Krewski, D.、Siovic, P.、Bartlett, S.、Flynn, J.、Mertz, C.(1994)。Health risk perceptions in Canada。Edmonton, Alberta, Canada。  new window
圖書
1.Bauer, R. A.(1960)。Consumer behaviour as risk taking。Dynamic marketing for a changing world。Chicago。  new window
圖書論文
1.Slovic, Paul、Fischhoff, Baeuch、Lichtenstein, Sarach(1980)。Facts and Fears: Understanding Perceived Risk。Societal Risk Assessment: How Safe Is Safe Enough?。New York, NY:Plenum Press。  new window
2.Cox, Donald F.(1967)。Risk Handling in Consumer Behavior: An Intensive Study of Two Cases。Risk Taking and Information Handling in Consumer Behavior。Boston, MA:Harvard University Press。  new window
 
 
 
 
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