共查询到20条相似文献,搜索用时 15 毫秒
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Williams WG 《Science (New York, N.Y.)》1979,203(4378):377-377
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Mervis J 《Science (New York, N.Y.)》2003,300(5622):1070-1074
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Marx J 《Science (New York, N.Y.)》2004,306(5701):1455-1457
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Clery D 《Science (New York, N.Y.)》2012,336(6085):1096-1097
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Consumers are bombarded with labels and claims that are intended to address their concerns about how food products are produced,
processed, and regulated. Among those are the natural or all-natural claims and the certified organic label. In this study,
two focus groups were conducted to explore consumers’ attitudes toward all-natural and organic pork and to gather their reactions
to the USDA organic standards for meat, and the policy for natural claims. Results indicated that participants had positive
associations with the terms “organic” and “all-natural” with exceptions regarding the trustworthiness of all-natural claims.
Participants perceived the “no” labeling theme (no antibiotics, no hormones, no chemicals, etc.) often coupled with the all-natural
label on pork products as identifying potential health and animal welfare risks. In response to the USDA standards and policies
for labeling pork products as organic or all-natural, participants expressed confusion and had many unanswered questions. 相似文献
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Engels WR 《Science (New York, N.Y.)》2000,288(5473):1973-1975
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van der Windt DJ Kok NF Ijzermans J 《Science (New York, N.Y.)》2007,318(5854):1239-40; author reply 1239-40