Back to results
ETH Zurich
Risk Perception and Communication of Two Potential Food Risks: Campylobacter and Selected Food Additives
Degree
thesis:*- Grantor dc:publisher
- ETH Zurich
- Year dc:date
- 2014
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Bearth, Angela
- Contributors dc:contributor
-
- Siegrist, Michael
- Cousin Hausheer, Marie-Eve
Subjects
dc:subject × 3- LEBENSMITTELBEDINGTE KRANKHEITEN + LEBENSMITTELINFEKTIONEN (PATHOLOGIE); FOOD ADDITIVES + DIETARY SUPPLEMENTS (FOOD INDUSTRY); KONSUMVERHALTEN + KONSUMENTENVERHALTEN; CONSUMER BEHAVIOUR; EVALUATION AND PERCEPTION OF HEALTH RISKS; CAMPYLOBACTER (MIKROBIOLOGIE); FOOD INSPECTION + FOOD CHEMISTRY + FOOD SAFETY (PUBLIC HEALTH); FOODBORNE DISEASES + FOODBORNE INFECTIONS (PATHOLOGY); EINSCHÄTZUNG VON GESUNDHEITSRISIKEN; LEBENSMITTELZUSATZSTOFFE + NAHRUNGSERGÄNZUNGSMITTEL (LEBENSMITTELINDUSTRIE); LEBENSMITTEL-SICHERHEIT + LEBENSMITTEL-ÜBERWACHUNG + LEBENSMITTEL-KONTROLLE + LEBENSMITTEL-CHEMIE (ÖFFENTLICHES GESUNDHEITSWESEN); KONSUMENTENINFORMATIONEN; CAMPYLOBACTER (MICROBIOLOGY); CONSUMER INFORMATION
- info:eu-repo/classification/ddc/660
- Chemical engineering
Rights
dc:rights- Statement dc:rights
-
- info:eu-repo/semantics/openAccess
- In Copyright - Non-Commercial Use Permitted
- Language dc:language
- en
Identifiers
dc:identifier.*- Identifier
- https://doi.org/10.3929/ethz-a-010346983
- OAI identifier oai:identifier
- oai:www.research-collection.ethz.ch:20.500.11850/95721