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The habit, choice, intention, and perception of raw beef consumers on raw beef-eating: the health risk management perspective
Apart from its nutritive value, meat is one of the substances for the transmission of pathogenic micro-organisms to consumers and the raw beef eating habit of Ethiopians can create a favourable condition for the transmission of pathogens from contaminated meat to raw beef consumers. The face-to-face...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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BioMed Central
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9310411/ https://www.ncbi.nlm.nih.gov/pubmed/35879780 http://dx.doi.org/10.1186/s40795-022-00564-1 |