Stakeholder and consumer reactions towards innovative processed meat products: Insights from a qualitative study about nitrite reduction and phytochemical addition

Yung Hung, Wim Verbeke*, Theo M. de Kok

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

33 Citations (Web of Science)
Original languageEnglish
Pages (from-to)690-698
JournalFood Control
Volume60
DOIs
Publication statusPublished - Feb 2016

Keywords

  • Colorectal cancer
  • Consumers
  • Nitrite
  • Phytochemicals
  • Processed meat
  • Stakeholders

Cite this