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Pathways to increase consumer trust in meat as a safe and wholesome food

Xavier Gellynck (UGent) , Wim Verbeke (UGent) and Bert Vermeire (UGent)
(2006) MEAT SCIENCE. 74(1). p.161-171
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Citation

Please use this url to cite or link to this publication:

MLA
Gellynck, Xavier, Wim Verbeke, and Bert Vermeire. “Pathways to Increase Consumer Trust in Meat as a Safe and Wholesome Food.” MEAT SCIENCE 74.1 (2006): 161–171. Print.
APA
Gellynck, X., Verbeke, W., & Vermeire, B. (2006). Pathways to increase consumer trust in meat as a safe and wholesome food. MEAT SCIENCE, 74(1), 161–171.
Chicago author-date
Gellynck, Xavier, Wim Verbeke, and Bert Vermeire. 2006. “Pathways to Increase Consumer Trust in Meat as a Safe and Wholesome Food.” Meat Science 74 (1): 161–171.
Chicago author-date (all authors)
Gellynck, Xavier, Wim Verbeke, and Bert Vermeire. 2006. “Pathways to Increase Consumer Trust in Meat as a Safe and Wholesome Food.” Meat Science 74 (1): 161–171.
Vancouver
1.
Gellynck X, Verbeke W, Vermeire B. Pathways to increase consumer trust in meat as a safe and wholesome food. MEAT SCIENCE. ELSEVIER SCI LTD; 2006;74(1):161–71.
IEEE
[1]
X. Gellynck, W. Verbeke, and B. Vermeire, “Pathways to increase consumer trust in meat as a safe and wholesome food,” MEAT SCIENCE, vol. 74, no. 1, pp. 161–171, 2006.
@article{366061,
  author       = {Gellynck, Xavier and Verbeke, Wim and Vermeire, Bert},
  issn         = {0309-1740},
  journal      = {MEAT SCIENCE},
  language     = {eng},
  number       = {1},
  pages        = {161--171},
  publisher    = {ELSEVIER SCI LTD},
  title        = {Pathways to increase consumer trust in meat as a safe and wholesome food},
  url          = {http://dx.doi.org/1854/7357},
  volume       = {74},
  year         = {2006},
}

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