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Antimicrobial‐resistant bacterial infections from foods of animal origin: understanding and effectively communicating to consumers
Consumers are increasingly interested in the attributes of the food they consume. This includes what is in the food and how it was raised; and at least some consumers are willing to pay a premium for products with specific attributes. However, the current plethora of labels on the market does not ad...
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| Publicado no: | Ann N Y Acad Sci |
|---|---|
| Main Authors: | , , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6850152/ https://ncbi.nlm.nih.gov/pubmed/30924543 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/nyas.14091 |
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