Cite
HARVARD Citation
Motoki, K. et al. (2022). Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods. Food quality and preference. p. . [Online].
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Motoki, K. et al. (2022). Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods. Food quality and preference. p. . [Online].