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Journal: Foods, 2022
Volume: 11
Number: 197

Article: Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries
Authors: by Anouk Boereboom, Philippe Mongondry, Luis K. de Aguiar, Beatriz Urbano, Zheng (Virgil) Jiang, Wim de Koning and Frank Vriesekoop
Link: https://www.mdpi.com/2304-8158/11/2/197

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