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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2022

Alea: 11

Zenbakia: 2

Mota: Artikulua

DOI: 10.3390/FOODS11020197 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus