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    1. Consumer response to functional foods produced by conventional, organic or genetic manipulation

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Lambert, R. (author), Gendron, C. (author), Larue, B. (author), and West, G.E. (author)
    Format:
    Journal article
    Publication Date:
    2004
    Published:
    International
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: C20715
    Journal Title:
    Agribusiness
    Journal Title Details:
    20(2) : 155-166

    2. Multinomial logit models comparing consumers' and producers' risk perception of specialty meat

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Nganje, E. William (author), Kaitibie, Simeon (author), and Taban, Thomas (author)
    Format:
    Journal article
    Publication Date:
    2005
    Published:
    USA
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: C23303
    Journal Title:
    Agribusiness
    Journal Title Details:
    21(3) : 375-390
    Notes:
    Available online at www.interscience.wiley.com, Survey data reveal gaps in risk perception of consumers and bison processors. Study highlights difficulties in "moving specialty meats beyond niche markets."

    3. Probit analysis of fresh meat consumption in Belgium: exploring BSE and television communications impact

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    Collection:
    Agricultural Communications Documentation Center (ACDC)
    Contributers:
    Ward, Ronald W. (author), Verbeke, Wim (author), and Viaene, Jacques (author)
    Format:
    Journal article
    Publication Date:
    2000
    Published:
    Belgium
    Location:
    Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: C22411
    Journal Title:
    Agribusiness
    Journal Title Details:
    16(2) : 215-234
    Notes:
    Analyses suggest that the likelihood of cutting fresh meat consumption increases with greater attention given to television messages, as well as with the presence of young children in the household and with increasing age of the consumer.