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Assessing the palatability of different meats consumed in a biodiversity hotspot to inform alternative protein interventions

Fuente: Zenodo

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Détails bibliographiques
Auteurs principaux:	Emogor, Charles A., Ebri, Isa B., Atsu, Benedict A., Ogu, Dominic S., Iferi, Omini B., Balmford, Andrew
Format:	Recurso digital
Langue:	anglais
Publié:	Zenodo 2025
Sujets:	Alternative protein projects Conservation intervention Consumer preference Meat palatability Pangolins Pholidota Wild meat
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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