Stakeholder and consumer reactions towards innovative processed meat products: Insights from a qualitative study about nitrite reduction and phytochemical addition

Food Control

Volumn 60, Issue , 2016, Pages 690-698

  Hung, Yung ^a   Verbeke, Wim ^a   de Kok, Theo M ^b  

^a GHENT UNIVERSITY   (Belgium)

^b MAASTRICHT UNIVERSITY   (Netherlands)

Author keywords

Colorectal cancer; Consumers; Nitrite; Phytochemicals; Processed meat; Stakeholders

Indexed keywords

EID: 84942694231     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.09.002     Document Type: Article

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