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

Tools

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.

More Information
Additional Information:
Paper from workshops: Greening the food chain, Parts 3 and 4
Research Institute, Centre or Group - Does NOT include content added after October 2018:
Sheffield Business School Research Institute > Service Sector Management
Page Range:
85-90

Identifiers

ORCID:
https://orcid.org/0000-0003-0117-1875

Library

Item Type:
Article
Depositing User:
Ann Betterton
Date Deposited:
25 Mar 2010 16:54
Last Modified:
18 Mar 2021 21:30
URI:
https://shura.shu.ac.uk/id/eprint/1351
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