5 pages., Reactions from researchers about consumer acceptance of cultured or in vitro meat. "Their goal is to develop an industrial version of the process in five years."
Kay-Blake, William (author), Bicknell, Kathryn (author), and Lamb, Charles (author)
Format:
Book chapter
Publication Date:
2004
Published:
New Zealand
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: C21746
Notes:
Pages 73-82 in Robert E.Evenson and Vittorio Santaniello (eds.), Consumer acceptance of genetically modified foods. CABI Publishing, Oxon, United Kingdom. 235 pages.
Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: C21750
Notes:
Pages 117-129 in Robert E.Evenson and Vittorio Santaniello (eds.), Consumer acceptance of genetically modified foods. CABI Publishing, Oxon, United Kingdom. 235 pages.
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 117 Document Number: C13032
Journal Title Details:
38 page
Notes:
Paper presented to the Science Communication Interest Group Association for Education in Journalism and Mass Communication Annual Conference Washington, DC. August 9-12, 1995
