Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite
- Author
- Christine Yung Hung (UGent) , Theo M de Kok and Wim Verbeke (UGent)
- Organization
- Keywords
- Marketing, Nitrite, Health, Functional foods, Additives, Phytochemicals, Processed meat products, CANCER DEVELOPMENT, UNITED-KINGDOM, FOOD, HEALTH, PHYTOCHEMICALS, INVOLVEMENT, CONSUMPTION, MECHANISMS, BENEFITS, BEHAVIOR
Downloads
-
(...).pdf
- full text
- |
- UGent only
- |
- |
- 580.24 KB
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8095692
- MLA
- Hung, Christine Yung, et al. “Consumer Attitude and Purchase Intention towards Processed Meat Products with Natural Compounds and a Reduced Level of Nitrite.” MEAT SCIENCE, vol. 121, 2016, pp. 119–26, doi:10.1016/j.meatsci.2016.06.002.
- APA
- Hung, C. 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. https://doi.org/10.1016/j.meatsci.2016.06.002
- Chicago author-date
- Hung, Christine 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: 119–26. https://doi.org/10.1016/j.meatsci.2016.06.002.
- Chicago author-date (all authors)
- Hung, Christine 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. doi:10.1016/j.meatsci.2016.06.002.
- Vancouver
- 1.Hung CY, 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.
- IEEE
- [1]C. Y. Hung, T. M. de Kok, and W. Verbeke, “Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite,” MEAT SCIENCE, vol. 121, pp. 119–126, 2016.
@article{8095692, author = {{Hung, Christine 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://doi.org/10.1016/j.meatsci.2016.06.002}}, volume = {{121}}, year = {{2016}}, }
- Altmetric
- View in Altmetric
- Web of Science
- Times cited: