Determinants of Fresh and Processed Meat Consumption in Saudi Arabia محددات استهلاک اللحوم الطازجة والمصنعة في المملکة العربية السعودية
Last updated: 04 Jan 2025
10.21608/sjas.2021.98215.1155
Food security, Red Meat Production, burger, Luncheon-meat, Meat Foreign trade, self-sufficiency, elasticity of demand
abeer
kinawy
abdalla
Department of Agribusiness and Consumer Science, College of Agriculture and Food Science, King Faisal University, AlAhsa, Hofuf, Saudi Arabia, 31982.
akinawy@kfu.edu.sa
cairo
0000-0002-8079-3279
Hanady
Abdelradi
Assistant Professor, Department of Agribusiness and Consumer Science, College of Agriculture and Food Sciences, King Faisal University, AlAhsa, Saudi Arabia Professor and Head of researchers in the Agricultural Economic Research Institute, Egypt;
Rehab
Said
Assistant Professor, Department of Agribusiness and Consumer Science, College of Agriculture and Food Sciences, King Faisal University, AlAhsa, Saudi Arabia
3
2
29080
2021-12-01
2021-09-27
2021-12-01
307
316
2535-1796
2535-180X
https://sjas.journals.ekb.eg/article_207225.html
https://sjas.journals.ekb.eg/service?article_code=207225
28
Original Article
916
Journal
Scientific Journal of Agricultural Sciences
https://sjas.journals.ekb.eg/
Determinants of Fresh and Processed Meat Consumption in Saudi Arabia محددات استهلاک اللحوم الطازجة والمصنعة في المملکة العربية السعودية
Details
Type
Article
Created At
22 Jan 2023