Cite
HARVARD Citation
Hung, Y. et al. (n.d.). Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite. Meat science. pp. 119-126. [Online].
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Hung, Y. et al. (n.d.). Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite. Meat science. pp. 119-126. [Online].