Sustainability Transitions in der Lebensmittelproduktion
Alternative Proteinquellen in soziotechnischer Perspektive

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https://library.oapen.org/bitstream/20.500.12657/41601/1/SusTrans.pdf---
https://library.oapen.org/bitstream/20.500.12657/41601/1/SusTrans.pdf
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https://library.oapen.org/bitstream/20.500.12657/41601/1/SusTrans.pdf
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https://library.oapen.org/bitstream/20.500.12657/41601/1/SusTrans.pdf
Contributor(s)
Diekmann, Marie (editor)
Theuvsen, Ludwig (editor)
Weinrich, Ramona (editor)
Collection
AG UniversitätsverlageLanguage
GermanKeywords
sustainability; food; alternative protein sources; thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processesPublisher
Universitätsverlag GöttingenPublisher website
http://www.univerlag.uni-goettingen.de/Publication date and place
2020Classification
Technology, Engineering, Agriculture, Industrial processes

