Hong, X.; Li, C.; Wang, L.; Wang, M.; Grasso, S.; Monahan, F.J.
Consumer Preferences for Processed Meat Reformulation Strategies: A Prototype for Sensory Evaluation Combined with a Choice-Based Conjoint Experiment. Agriculture 2023, 13, 234.
https://doi.org/10.3390/agriculture13020234
AMA Style
Hong X, Li C, Wang L, Wang M, Grasso S, Monahan FJ.
Consumer Preferences for Processed Meat Reformulation Strategies: A Prototype for Sensory Evaluation Combined with a Choice-Based Conjoint Experiment. Agriculture. 2023; 13(2):234.
https://doi.org/10.3390/agriculture13020234
Chicago/Turabian Style
Hong, Xinyi, Chenguang Li, Liming Wang, Mansi Wang, Simona Grasso, and Frank J. Monahan.
2023. "Consumer Preferences for Processed Meat Reformulation Strategies: A Prototype for Sensory Evaluation Combined with a Choice-Based Conjoint Experiment" Agriculture 13, no. 2: 234.
https://doi.org/10.3390/agriculture13020234
APA Style
Hong, X., Li, C., Wang, L., Wang, M., Grasso, S., & Monahan, F. J.
(2023). Consumer Preferences for Processed Meat Reformulation Strategies: A Prototype for Sensory Evaluation Combined with a Choice-Based Conjoint Experiment. Agriculture, 13(2), 234.
https://doi.org/10.3390/agriculture13020234