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dc.contributor.authorMacRitchie, L A
dc.contributor.authorHunter, C J
dc.contributor.authorStrachan, N J C
dc.date.accessioned2014-08-28T10:52:02Z
dc.date.available2014-08-28T10:52:02Z
dc.date.issued2014-01
dc.identifier.citationMacRitchie , L A , Hunter , C J & Strachan , N J C 2014 , ' Consumer acceptability of interventions to reduce Campylobacter in the poultry food chain ' , Food control , vol. 35 , no. 1 , pp. 260-266 . https://doi.org/10.1016/j.foodcont.2013.06.005en
dc.identifier.issn0956-7135
dc.identifier.otherPURE: 40105173
dc.identifier.otherPURE UUID: 248be564-a023-4e70-b9c1-c8fbb397effe
dc.identifier.otherPubMed: 24882947
dc.identifier.otherScopus: 84881223773
dc.identifier.urihttp://hdl.handle.net/2164/3384
dc.descriptionOpen Access funded by Biotechnology and Biological Sciences Research Council Under a Creative Commons license We thank the Health Protection Team at NHS Grampian for inviting us to be a part of their hand washing and infections disease awareness stand, the participants involved in this study and Sirrku Evans. The work was funded by the Economic and Social Research Council through a studentship awarded by the Rural Economy and Land Use (RELU) programme, entitled Human campylobacteriosis: elucidating the exposure, disease burden, health cost and acceptability of interventions (RES 229-25-0012). RELU is jointly funded by the Economic and Social Research Council, the Biotechnology and Biological Sciences Research Council and the National Environment Research Council, with additional support from Department for Environment, Food and Rural Affairs and the Scottish Government.en
dc.format.extent7
dc.language.isoeng
dc.relation.ispartofFood controlen
dc.rightsThis is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. http://creativecommons.org/licenses/by/3.0/en
dc.subjectGE Environmental Sciencesen
dc.subjectQ Scienceen
dc.subjectHD Industries. Land use. Laboren
dc.subject.lccGEen
dc.subject.lccQen
dc.subject.lccHDen
dc.titleConsumer acceptability of interventions to reduce Campylobacter in the poultry food chainen
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen.Physicsen
dc.contributor.institutionUniversity of Aberdeen.Environment and Food Securityen
dc.description.statusPeer revieweden
dc.description.versionPublisher PDFen
dc.identifier.doihttps://doi.org/10.1016/j.foodcont.2013.06.005


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