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Stakeholder and consumer reactions towards innovative processed meat products: insights from a qualitative study about nitrite reduction and phytochemical addition

Yung Hung (UGent) , Wim Verbeke (UGent) and Theo M de Kok
(2016) FOOD CONTROL. 60. p.690-698
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Keywords
Nitrite, Phytochemicals, Consumers, Colorectal cancer, Processed meat, Stakeholders, INFORMATION-SOURCES, EUROPEAN COUNTRIES, CANCER DEVELOPMENT, BEEF, RISK, PREFERENCES, PERCEPTIONS, HEALTH, ACCEPTANCE, MECHANISMS

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

MLA
Hung, Yung, Wim Verbeke, and Theo M de Kok. “Stakeholder and Consumer Reactions Towards Innovative Processed Meat Products: Insights from a Qualitative Study About Nitrite Reduction and Phytochemical Addition.” FOOD CONTROL 60 (2016): 690–698. Print.
APA
Hung, Y., Verbeke, W., & de Kok, T. M. (2016). Stakeholder and consumer reactions towards innovative processed meat products: insights from a qualitative study about nitrite reduction and phytochemical addition. FOOD CONTROL, 60, 690–698.
Chicago author-date
Hung, Yung, Wim Verbeke, and Theo M de Kok. 2016. “Stakeholder and Consumer Reactions Towards Innovative Processed Meat Products: Insights from a Qualitative Study About Nitrite Reduction and Phytochemical Addition.” Food Control 60: 690–698.
Chicago author-date (all authors)
Hung, Yung, Wim Verbeke, and Theo M de Kok. 2016. “Stakeholder and Consumer Reactions Towards Innovative Processed Meat Products: Insights from a Qualitative Study About Nitrite Reduction and Phytochemical Addition.” Food Control 60: 690–698.
Vancouver
1.
Hung Y, Verbeke W, de Kok TM. Stakeholder and consumer reactions towards innovative processed meat products: insights from a qualitative study about nitrite reduction and phytochemical addition. FOOD CONTROL. 2016;60:690–8.
IEEE
[1]
Y. Hung, W. Verbeke, and T. M. de Kok, “Stakeholder and consumer reactions towards innovative processed meat products: insights from a qualitative study about nitrite reduction and phytochemical addition,” FOOD CONTROL, vol. 60, pp. 690–698, 2016.
@article{7007425,
  author       = {Hung, Yung and Verbeke, Wim and de Kok, Theo M},
  issn         = {0956-7135},
  journal      = {FOOD CONTROL},
  keywords     = {Nitrite,Phytochemicals,Consumers,Colorectal cancer,Processed meat,Stakeholders,INFORMATION-SOURCES,EUROPEAN COUNTRIES,CANCER DEVELOPMENT,BEEF,RISK,PREFERENCES,PERCEPTIONS,HEALTH,ACCEPTANCE,MECHANISMS},
  language     = {eng},
  pages        = {690--698},
  title        = {Stakeholder and consumer reactions towards innovative processed meat products: insights from a qualitative study about nitrite reduction and phytochemical addition},
  url          = {http://dx.doi.org/10.1016/j.foodcont.2015.09.002},
  volume       = {60},
  year         = {2016},
}

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