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Editorial

Consumer Preferences and Acceptance of Meat Products

Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
Foods 2020, 9(6), 708; https://doi.org/10.3390/foods9060708
Received: 9 May 2020 / Revised: 25 May 2020 / Accepted: 26 May 2020 / Published: 1 June 2020
(This article belongs to the Special Issue Consumer Preferences and Acceptance of Meat Products)
Note: In lieu of an abstract, this is an excerpt from the first page.

At the point of purchase, consumers often use extrinsic cues such as color, marbling, leanness, packaging, and price to determine which meat product(s) to buy [...] View Full-Text
MDPI and ACS Style

Garmyn, A. Consumer Preferences and Acceptance of Meat Products. Foods 2020, 9, 708. https://doi.org/10.3390/foods9060708

AMA Style

Garmyn A. Consumer Preferences and Acceptance of Meat Products. Foods. 2020; 9(6):708. https://doi.org/10.3390/foods9060708

Chicago/Turabian Style

Garmyn, Andrea. 2020. "Consumer Preferences and Acceptance of Meat Products" Foods 9, no. 6: 708. https://doi.org/10.3390/foods9060708

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