Benefits and Costs of Reducing Human Campylobacteriosis Attributed to Consumption of Chicken Meat in New Zealand

van der Logt, P., Wagener, S., Duncan, G., Lee, J., Campbell, D., Cook, R., & Hathaway, S. (2018). Benefits and Costs of Reducing Human Campylobacteriosis Attributed to Consumption of Chicken Meat in New Zealand. In Food Safety Economics (pp. 209–230). Springer International Publishing. https://doi.org/10.1007/978-3-319-92138-9_11