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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...
Autores principales: | Ritter, G. Donald, Acuff, Gary R., Bergeron, Gilles, Bourassa, Megan W., Chapman, Benjamin J., Dickson, James S., Opengart, Kenneth, Salois, Matthew Jude, Singer, Randall S., Storrs, Carina |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6850152/ https://www.ncbi.nlm.nih.gov/pubmed/30924543 http://dx.doi.org/10.1111/nyas.14091 |
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