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dc.contributor.editorDiekmann, Marie
dc.contributor.editorTheuvsen, Ludwig
dc.contributor.editorWeinrich, Ramona
dc.date.accessioned2025-03-07T18:18:29Z
dc.date.available2025-03-07T18:18:29Z
dc.date.issued2020
dc.date.submitted2020-09-11T02:30:27Z
dc.identifierOCN: 1253412110
dc.identifierhttps://library.oapen.org/handle/20.500.12657/41601
dc.identifier.urihttps://doab-dev.siscern.org/handle/20.500.12854/161658
dc.languageGerman
dc.rightsopen access
dc.subject.classificationthema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes
dc.subject.othersustainability
dc.subject.otherfood
dc.subject.otheralternative protein sources
dc.titleSustainability Transitions in der Lebensmittelproduktion
dc.title.alternativeAlternative Proteinquellen in soziotechnischer Perspektive
dc.typebook
dc.typebook
oapen.identifier.doi10.17875/gup2020-1331
oapen.relation.isPublishedByaf9011e0-03b9-4a5c-9ae6-b9da4898d1b2
oapen.collectionAG Universitätsverlage


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open access
Except where otherwise noted, this item's license is described as open access