Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries

1. Boereboom, A.
2. Mongondry, P.
3. de Aguiar, L.K.
4. Urbano, B.
5. Jiang, Z.V.
6. de Koning, W.
7. Vriesekoop, F.

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DOI: 10.3390/FOODS11020197 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus