A comparison and evaluation of research methods used in consumer food safety studies
Author:
Publisher
Wiley
Subject
Marketing,Public Health, Environmental and Occupational Health,Economics and Econometrics,Applied Psychology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1470-6431.2003.00283.x/fullpdf
Reference102 articles.
1. 1. World Health Organization (WHO). (2000 ) Food Safety: Resolution of the Executive Board of the WHO, 105th session, EB105.R16 28 January, 2000.
2. Identification of critical control points in the HACCP system with a quantitative effect on the safety of food products
3. Changing risk perceptions and food-handling practices of Oregon household food preparers
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