doi.org/10.1016/j.foodqual.2022.104735

Consumers’ attitudes towards sustainable alternative protein sources: Comparing seaweed, insects and jellyfish in Italy

Nadia Palmieri
20
,
Chiara Nervo
2
,
Luisa Torri
35
Food Quality and Preference4.90
Volume: 104, Pages: 104735 - 104735
Published: Sep 26, 2022
Paper Fields
Paper Details
Title
Consumers’ attitudes towards sustainable alternative protein sources: Comparing seaweed, insects and jellyfish in Italy
DOI
doi.org/10.1016/j.foodqual.2022.104735
Published Date
Sep 26, 2022
Journal
Food Quality and Preference
Volume
104
Pages
104735 - 104735
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