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Taylor and Francis Group, Agroecology and Sustainable Food Systems, 8(45), p. 1246-1266, 2021

DOI: 10.1080/21683565.2021.1888185

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“From a chef’s perspective or what I can sell on the menu?” Exploring culinary professionals’ attitudes toward specialty beef production and barriers to adoption

Journal article published in 2021 by Kailie Leggett ORCID, Roslynn McCann ORCID, Mark Brunson ORCID, Brett Alan Miller ORCID, Jennifer MacAdam ORCID
Distributing this paper is prohibited by the publisher
Distributing this paper is prohibited by the publisher

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