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This study investigates consumer attitude and purchase intention towards processed meat products with added natural compounds and a reduced level of nitrite. The rationale for such innovation relates to nitrite's negative health image as a chemical additive among consumers, versus the perception of ...

Hung Yung; Kok, T. M. de; Verbeke, W.
Elsevier Ltd, Oxford, UK
Meat Science, 2016, 121, pp 119-126