Demographic/socio-economic factors and dietary habits determining consumer exposure to foodborne bacterial hazards in Turkey through the consumption of meat-Reference-Cited by-同舟云学术

Demographic/socio-economic factors and dietary habits determining consumer exposure to foodborne bacterial hazards in Turkey through the consumption of meat

Published:2013-01-03 Issue:1 Volume:5 Page:103-115
ISSN:1876-4517
Container-title:Food Security
language:en
Short-container-title:Food Sec.

Author:

Omurtag Irem,Paulsen Peter,Hilbert Friederike,Smulders Frans J. M.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Development,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s12571-012-0231-y.pdf

Reference74 articles.

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2. Akben, E., Özertan, G., Spaulding, A. D., & Saghaian, S. H. (2008). Consumer responses to the H5N1 Avian influenza, the case of Turkey. Economics Bulletin, 4, 1–9. http://www.accessecon.com/pubs/EB/2008/Volume4/EB-08D10007A.pdf. Accessed 1 July 2012.

3. Akcay, M. (2010). How to cook Albenian liver (Arnavut cigeri evde nasil yapilir). (Article in Turkish). http://yemektarifi.guzguzeli.com/category/ciger-yemekleri/. Accessed 1 July 2012.

4. Altunisik, R., Saydan, R., & Özmetin, S. (2008). Changing in food consumption habits: comparing Van and west countries, YYÜ Social Sciences Institute, 107–124. (Article in Turkish)

5. Anonymous (2011a). Wikipedia. Cig Kofte. (Article in Turkish) http://tr.wikipedia.org/wiki/%C3%87i%C4%9F_k%C3%B6fte. Accessed 1 July 2012.

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