Sustainability Transitions in der Lebensmittelproduktion
Alternative Proteinquellen in soziotechnischer Perspektive
dc.contributor.editor | Diekmann, Marie | |
dc.contributor.editor | Theuvsen, Ludwig | |
dc.contributor.editor | Weinrich, Ramona | |
dc.date.accessioned | 2021-02-10T13:32:26Z | |
dc.date.available | 2021-02-10T13:32:26Z | |
dc.date.issued | 2020 | |
dc.identifier | https://library.oapen.org/handle/20.500.12657/41601 | |
dc.identifier.uri | https://directory.doabooks.org/handle/20.500.12854/29429 | |
dc.language | German | |
dc.rights | open access | |
dc.subject.classification | thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes | en_US |
dc.subject.other | sustainability | |
dc.subject.other | food | |
dc.subject.other | alternative protein sources | |
dc.title | Sustainability Transitions in der Lebensmittelproduktion | |
dc.title.alternative | Alternative Proteinquellen in soziotechnischer Perspektive | |
dc.type | book | |
dc.type | book | |
oapen.identifier.doi | 10.17875/gup2020-1331 | |
oapen.relation.isPublishedBy | af9011e0-03b9-4a5c-9ae6-b9da4898d1b2 | |
dc.dateSubmitted | 2020-09-11T02:30:27Z |
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