Consumer preferences towards plant-based, hybrid and cultivated meat analogues offered in different meal contexts and at various consumption moments: A choice-based conjoint experimental design and an online survey
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Food Science
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4. Alternative proteins, evolving attitudes: Comparing consumer attitudes to plant-based and cultured meat in belgium in two consecutive years;Bryant;Appetite,2021
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