Perception of cultured “meat” by Italian, Portuguese and Spanish consumers

The aim of this study was to investigate how consumers (n = 2,171) originated from South-Western Europe (Italy, Portugal, and Spain) perceive cultured “meat” (CM) and if their demographic characteristics (origin, gender, age, education, occupation, and meat consumption) are related to their willingn...

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Detalles Bibliográficos
Autores principales: Liu, Jingjing, Almeida, João M., Rampado, Nicola, Panea, Begoña, Hocquette, Élise, Chriki, Sghaier, Ellies-Oury, Marie-Pierre, Hocquette, Jean-Francois
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10319306/
https://www.ncbi.nlm.nih.gov/pubmed/37408985
http://dx.doi.org/10.3389/fnut.2023.1043618

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10319306/
https://www.ncbi.nlm.nih.gov/pubmed/37408985
http://dx.doi.org/10.3389/fnut.2023.1043618

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