Population group differences in subjective importance of meat in diet and red and processed meat consumption-Reference-Cited by-同舟云学术

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Population group differences in subjective importance of meat in diet and red and processed meat consumption

Published:2022-02 Issue: Volume:169 Page:105836
ISSN:0195-6663
Container-title:Appetite
language:en
Short-container-title:Appetite

Author:

Sares-Jäske Laura,Valsta Liisa,Haario Peppi,Martelin Tuija

Funder

Strategic Research Council

Jiangsu University of Technology

Academy of Finland

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,General Psychology

Reference57 articles.

1. Cultured meat and Australia's generation Z;Bogueva;Frontiers in nutrition,2020

2. FinHealth 2017 study – methods;Borodulin,2019

3. Socioeconomic and demographic drivers of red and processed meat consumption: Implications for health and environmental sustainability;Clonan;Proceedings of the Nutrition Society,2016

4. Red and processed meat consumption and purchasing behaviours and attitudes: Impacts for human health, animal welfare and environmental sustainability;Clonan;Public Health Nutrition,2015

5. Systematic review of greenhouse gas emissions for different fresh food categories;Clune;Journal of Cleaner Production,2017

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