Climate Change Data Portal
DOI | 10.1016/j.foodqual.2018.11.011 |
Reducing individual meat consumption: An integrated phase model approach | |
Weibel, Christian; Ohnmacht, Timo; Schaffner, Dorothea; Kossmann, Katharina | |
发表日期 | 2019-04-01 |
ISSN | 0950-3293 |
EISSN | 1873-6343 |
卷号 | 73页码:8-18 |
英文摘要 | The aim of this study is to identify the factors involved in reducing meat consumption. Meat consumption is a major contributor to greenhouse gas (GHG) emissions and thus to climate change. Since meat consumption is a voluntary form of behavior, and since |
关键词 | Meat consumptionClimate changePhase modelsBehavioral change |
学科领域 | Food Science & Technology |
语种 | 英语 |
WOS记录号 | WOS:000457818900002 |
来源期刊 | FOOD QUALITY AND PREFERENCE
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文献类型 | 期刊论文 |
条目标识符 | http://gcip.llas.ac.cn/handle/2XKMVOVA/82768 |
作者单位 | Univ Appl Sci & Arts, Lucerne Sch Business, Rosslimatte 48,Postfach 2940, CH-6002 Luzern, Switzerland |
推荐引用方式 GB/T 7714 | Weibel, Christian,Ohnmacht, Timo,Schaffner, Dorothea,et al. Reducing individual meat consumption: An integrated phase model approach[J],2019,73:8-18. |
APA | Weibel, Christian,Ohnmacht, Timo,Schaffner, Dorothea,&Kossmann, Katharina.(2019).Reducing individual meat consumption: An integrated phase model approach.FOOD QUALITY AND PREFERENCE,73,8-18. |
MLA | Weibel, Christian,et al."Reducing individual meat consumption: An integrated phase model approach".FOOD QUALITY AND PREFERENCE 73(2019):8-18. |
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