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HARVARD Citation
Gmuer, A. et al. (n.d.). Effects of the degree of processing of insect ingredients in snacks on expected emotional experiences and willingness to eat. Food quality and preference. pp. 117-127. [Online].
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Gmuer, A. et al. (n.d.). Effects of the degree of processing of insect ingredients in snacks on expected emotional experiences and willingness to eat. Food quality and preference. pp. 117-127. [Online].