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dc.contributor.authorDillon, Sophieen
dc.date.accessioned2016-09-19T16:27:47Z
dc.date.available2016-09-19T16:27:47Z
dc.date.issued2015en
dc.identifier.urihttp://hdl.handle.net/1842/16756
dc.description.abstracten
dc.publisherThe University of Edinburghen
dc.relation.isreferencedbyen
dc.titleUsing information-based interventions, what most incentivises people to reduce their current level of meat consumption?en
dc.typeThesis or Dissertationen
dc.type.qualificationlevelUndergraduateen
dc.type.qualificationnameMA Master of Artsen
dcterms.accessRightsRestricted Accessen_US


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