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    Start Over You searched for: Subject Term food Remove constraint Subject Term: food Subject Term genetic engineering Remove constraint Subject Term: genetic engineering Subject Term knowledge level Remove constraint Subject Term: knowledge level

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    81. The effect of knowledge types on consumer-perceived risk and adoption of genetically modified foods

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    82. The importance of being accountable: the relationship between perceptions of accountability, knowledge, and attitude toward plant genetic engineering

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    83. The organic label: how to reconcile its meaning with consumer preferences

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    85. U. S. and Canadian consumer perception of local and organic terminology

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    87. U.S. public awareness and knowledge of and interest in biotechnology: a principal component factor analysis

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    89. Uncovering factors influencing public perceptions of food biotechnology

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    90. What's in a name? The influence of persuasive communication on Florida consumers' attitude toward genetically modified food

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