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Consumer Attitudes and Preferences on Cultured Meat: A Case Study of Tekirdağ Namık Kemal University, Faculty of Agriculture Students
by Fuat Yılmaz, Serim Tuna Koç and Fatma Coşkun
Journal of Food and Nutrition Research. 2026, 14(1), 16-25. DOI: 10.12691/jfnr-14-1-3
Pub. Date: January 13, 2026Views: 709Downloads: 2509
red meat acceptance consumer attitudes sustainable food food technology alternative agriculture food neophobia
Abstract Full Text PDF (11383 KB) Full Text HTML Full Text ePUB (324 KB)
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