Chicken meat taste preferences, perceived risk of human infection with avian influenza virus, and self-reported chicken meat consumption in China

Author:

Cui Bin,Wang Linda Dong-Ling,Chen Xiang,Xu Mei Yin,Ke Jun,Tian Yi

Funder

Yangzhou University

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference21 articles.

1. Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat;Aliani;Meat Sci.,2013

2. Avian influenza A/H7N9 risk perception, information trust and adoption of protective behaviours among poultry farmers in Jiangsu Province, China;Cui;BMC Public Health,2017

3. Knowledge of H7N9 avian influenza and intention to adopt preventive behaviours among Chinese poultry farmers: a cross-sectional study;Cui;Lancet,2016

4. Education development in China: education return, quality, and equity;Guo;Sustainability,2019

5. Factors influencing consumer’s willingness to pay for chilled chicken;Hu;Chin. J. Anim. Sci.,2016

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