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Aged-beef has historically been available in high-end establishments, but investigation into consumer preferences for aging is increasingly important as it has become more readily available. Consumer perceptions of and willingness-to-pay (WTP) for aged-beef under two methods dry-aging and...
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"A shocking and engrossing exposé of the US meat industry, the devastating failures of the country's food system, and … the growing disappointment of alternative meat producers claiming to revolutionize the future of food by the head of …
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