Franceković, P.; García-Torralba, L.; Sakoulogeorga, E.; Vučković, T.; Perez-Cueto, F.J.A.
How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain? Nutrients 2021, 13, 1284.
https://doi.org/10.3390/nu13041284
AMA Style
Franceković P, García-Torralba L, Sakoulogeorga E, Vučković T, Perez-Cueto FJA.
How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain? Nutrients. 2021; 13(4):1284.
https://doi.org/10.3390/nu13041284
Chicago/Turabian Style
Franceković, Paula, Lucía García-Torralba, Eleni Sakoulogeorga, Tea Vučković, and Federico J. A. Perez-Cueto.
2021. "How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain?" Nutrients 13, no. 4: 1284.
https://doi.org/10.3390/nu13041284
APA Style
Franceković, P., García-Torralba, L., Sakoulogeorga, E., Vučković, T., & Perez-Cueto, F. J. A.
(2021). How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain? Nutrients, 13(4), 1284.
https://doi.org/10.3390/nu13041284