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Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite

Yung Hung (UGent) , Theo M de Kok and Wim Verbeke (UGent)
(2016) MEAT SCIENCE. 121. p.119-126
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Marketing, Nitrite, Health, Functional foods, Additives, Phytochemicals, Processed meat products, CANCER DEVELOPMENT, UNITED-KINGDOM, FOOD, HEALTH, PHYTOCHEMICALS, INVOLVEMENT, CONSUMPTION, MECHANISMS, BENEFITS, BEHAVIOR

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Citation

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

Chicago
Hung, Yung, Theo M de Kok, and Wim Verbeke. 2016. “Consumer Attitude and Purchase Intention Towards Processed Meat Products with Natural Compounds and a Reduced Level of Nitrite.” Meat Science 121: 119–126.
APA
Hung, Y., de Kok, T. M., & Verbeke, W. (2016). Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite. MEAT SCIENCE, 121, 119–126.
Vancouver
1.
Hung Y, de Kok TM, Verbeke W. Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite. MEAT SCIENCE. 2016;121:119–26.
MLA
Hung, Yung, Theo M de Kok, and Wim Verbeke. “Consumer Attitude and Purchase Intention Towards Processed Meat Products with Natural Compounds and a Reduced Level of Nitrite.” MEAT SCIENCE 121 (2016): 119–126. Print.
@article{8095692,
  author       = {Hung, Yung and de Kok, Theo M and Verbeke, Wim},
  issn         = {0309-1740},
  journal      = {MEAT SCIENCE},
  keywords     = {Marketing,Nitrite,Health,Functional foods,Additives,Phytochemicals,Processed meat products,CANCER DEVELOPMENT,UNITED-KINGDOM,FOOD,HEALTH,PHYTOCHEMICALS,INVOLVEMENT,CONSUMPTION,MECHANISMS,BENEFITS,BEHAVIOR},
  language     = {eng},
  pages        = {119--126},
  title        = {Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite},
  url          = {http://dx.doi.org/10.1016/j.meatsci.2016.06.002},
  volume       = {121},
  year         = {2016},
}

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