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.date.submitted	2020-09-11T02:30:27Z
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.other	sustainability
dc.subject.other	food
dc.subject.other	alternative protein sources
dc.subject.other	thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes
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

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