Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins
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- Apostolidis, Chrysostomos & McLeay, Fraser, 2016. "Should we stop meating like this? Reducing meat consumption through substitution," Food Policy, Elsevier, vol. 65(C), pages 74-89.
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- Xinyi Hong & Chenguang Li & Liming Wang & Mansi Wang & Simona Grasso & Frank J. Monahan, 2023. "Consumer Preferences for Processed Meat Reformulation Strategies: A Prototype for Sensory Evaluation Combined with a Choice-Based Conjoint Experiment," Agriculture, MDPI, vol. 13(2), pages 1-15, January.
- Jan-Felix Palnau & Matthias Ziegler & Lena Lämmle, 2022. "You Are What You Eat and So Is Our Planet: Identifying Dietary Groups Based on Personality and Environmentalism," IJERPH, MDPI, vol. 19(15), pages 1-19, July.
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Keywords
meat substitute; meathybrid; consumer preference; plant-based proteins;All these keywords.
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