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HARVARD Citation
Wang, E. et al. (2022). Chinese consumer preference for processed food quality attributes and the impact of trust in information sources. British food journal. 124 (3), pp. 871-884. [Online].
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Wang, E. et al. (2022). Chinese consumer preference for processed food quality attributes and the impact of trust in information sources. British food journal. 124 (3), pp. 871-884. [Online].