MARTINDALE, W. and RICHARDSON, P. (2008). Food and beverage carbon dioxide emissions from producer and consumer: applying and communicating. Aspects of applied biology, 87, 85-90.Full text not available from this repository.
|Additional Information:||Paper from workshops: Greening the food chain, Parts 3 and 4|
|Research Institute, Centre or Group:||Sheffield Business School Research Institute > Tourism, Hospitality, Events and Food|
|Depositing User:||Ann Betterton|
|Date Deposited:||25 Mar 2010 16:54|
|Last Modified:||25 Apr 2014 14:38|
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