作者：
Capacci,S. [1]
;
Mazzocchi,M. [2]
;
Shankar,B. [3]
;
BrambilaMacias,J. [4]
;
Verbeke,W. [5]
;
Pérez-Cueto,F.J. [6]
;
Koziol?-Kozakowska,A. [7]
;
Piórecka,B. [8]
;
Niedzwiedzka,B. [9]
;
D'Addesa,D. ;
Saba,A. ;
Turrini,A. ;
Aschemann-Witzel,J. ;
Bech-Larsen,T. ;
Strand,M. ;
Smillie,L. ;
Wills,J. ;
Traill,W.B.
作者单位：
European Food Information Council, Brussels, Belgium
[1]
Centre for Research on Customer Relations in the Food Sector (MAPP), University of Aarhus, Aarhus
[2]
European Food Information Council, Brussels, Belgium, Editorial Unit, European Food Safety
[3]
Leverhulme Centre for Integrative Research on Agriculture and Health, School of Oriental and
[4]
Department of Food Economics and Marketing, University of Reading, Reading, United Kingdom
[5]
Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Rome, Italy
[6]
Department of Agricultural Economics, Ghent University, Ghent, Belgium
[7]
Department of Statistics, University of Bologna, Bologna, Italy
[8]
Institute of Public Health, Jagiellonian University Medical College, Krakow, Poland
[9]
发布时间
2013-11-20
换一批
