Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries

Cultured meat, as a product of recent advancement in food technology, might become a viable alternative source of protein to traditional meat. As such, cultured meat production is disruptive as it has the potential to change the demand for traditional meats. Moreover, it has been claimed it can be m...

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Detalles Bibliográficos
Autores principales: Boereboom, Anouk, Mongondry, Philippe, de Aguiar, Luis K., Urbano, Beatriz, Jiang, Zheng (Virgil), de Koning, Wim, Vriesekoop, Frank
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774966/
https://www.ncbi.nlm.nih.gov/pubmed/35053929
http://dx.doi.org/10.3390/foods11020197

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774966/
https://www.ncbi.nlm.nih.gov/pubmed/35053929
http://dx.doi.org/10.3390/foods11020197

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