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Abstract

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 ...

Author(s)
Hung Yung; Kok, T. M. de; Verbeke, W.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Meat Science, 2016, 121, pp 119-126
Abstract

The report is prepared by the New Zealand Tourism Board to help provide travel agents, tour operators, and other interested organizations from New Zealand, with an understanding of the Central European tourism markets, particularly for New Zealand tourism companies or individual suppliers who are...

Publisher
Wellington, New Zealand
Citation
Central Europe: market brief., 1994, pp 32pp.