Chambers, A.V.; Baker, M.T.; Leggette, H.R.; Osburn, W.N.; Lu, P.
Effects of Message Framing and Information Source on Consumers’ Attitudes toward an Amino Acid-Based Alternative Meat Curing System. Foods 2023, 12, 1535.
https://doi.org/10.3390/foods12071535
AMA Style
Chambers AV, Baker MT, Leggette HR, Osburn WN, Lu P.
Effects of Message Framing and Information Source on Consumers’ Attitudes toward an Amino Acid-Based Alternative Meat Curing System. Foods. 2023; 12(7):1535.
https://doi.org/10.3390/foods12071535
Chicago/Turabian Style
Chambers, Amber Vonona, Mathew T. Baker, Holli R. Leggette, Wesley N. Osburn, and Peng Lu.
2023. "Effects of Message Framing and Information Source on Consumers’ Attitudes toward an Amino Acid-Based Alternative Meat Curing System" Foods 12, no. 7: 1535.
https://doi.org/10.3390/foods12071535
APA Style
Chambers, A. V., Baker, M. T., Leggette, H. R., Osburn, W. N., & Lu, P.
(2023). Effects of Message Framing and Information Source on Consumers’ Attitudes toward an Amino Acid-Based Alternative Meat Curing System. Foods, 12(7), 1535.
https://doi.org/10.3390/foods12071535