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

(2016) MEAT SCIENCE. 121. p.119-126
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Keywords
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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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}},
}

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