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dc.contributor.authorLawrence, M.A.
dc.contributor.authorBaker, P.I.
dc.contributor.authorPulker, Claire
dc.contributor.authorPollard, Christina
dc.date.accessioned2020-01-21T01:43:36Z
dc.date.available2020-01-21T01:43:36Z
dc.date.issued2019
dc.identifier.citationLawrence, M.A. and Baker, P.I. and Pulker, C.E. and Pollard, C.M. 2019. Sustainable, resilient food systems for healthy diets: The transformation agenda. Public Health Nutrition. 22 (16): pp. 2916-2920.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/77685
dc.identifier.doi10.1017/S1368980019003112
dc.languageeng
dc.rights.urihttp:// creativecommons.org/licenses/by/4.0/
dc.titleSustainable, resilient food systems for healthy diets: The transformation agenda
dc.typeJournal Article
dcterms.source.volume22
dcterms.source.number16
dcterms.source.startPage2916
dcterms.source.endPage2920
dcterms.source.issn1368-9800
dcterms.source.titlePublic Health Nutrition
dc.date.updated2020-01-21T01:43:33Z
curtin.departmentSchool of Public Health
curtin.accessStatusOpen access
curtin.facultyFaculty of Health Sciences
curtin.contributor.orcidPollard, Christina [0000-0003-4261-4601]
curtin.contributor.orcidPulker, Claire [0000-0003-0262-4135]
dcterms.source.eissn1475-2727
curtin.contributor.scopusauthoridPollard, Christina [7006671993]


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