Food and beverage carbon dioxide emissions from producer and consumer: applying and communicating

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.

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Item Type: Article
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
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Depositing User: Ann Betterton
Date Deposited: 25 Mar 2010 16:54
Last Modified: 25 Apr 2014 15:38
URI: http://shura.shu.ac.uk/id/eprint/1351

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