A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2021; you can also visit the original URL.
The file type is application/pdf
.
Evaluation of risk perception of selected food hazards using Perceived Food Risk Index (PFRI)
Ocena postrzegania ryzyka wybranych zagrożeń w żywności przy wykorzystaniu wskaźnika ryzyka żywnościowego (PFRI)
2020
Żywność
Ocena postrzegania ryzyka wybranych zagrożeń w żywności przy wykorzystaniu wskaźnika ryzyka żywnościowego (PFRI)
Risk perception depends on many socio-economic and psychological factors. It is very important to know how consumers perceive risks associated with food hazards such as: hormone residues, GM food, food preservatives and trans fats. In the paper, there is presented a tool to measure risk perception – a Perceived Food Risk Index (PFRI). The survey was conducted among 152 young consumers in three regions in Poland, in 2016. The objective of the paper was to show how consumers perceive some
doi:10.15193/zntj/2020/123/342
fatcat:g2qpc727grbkfbfurwispuf5hy