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dc.contributor.authorVivero-Pol, Jose Luis
dc.contributor.authorFerrando, Tomaso
dc.contributor.authorDe Schutter, Olivier
dc.contributor.authorMattei, Ugo
dc.date.accessioned2018-11-01 23:55:55
dc.date.accessioned2019-10-17 14:39:57
dc.date.accessioned2020-04-01T11:55:17Z
dc.date.available2020-04-01T11:55:17Z
dc.date.issued2018
dc.identifier1002507
dc.identifierOCN: 1082954279en_US
dc.identifier.urihttp://library.oapen.org/handle/20.500.12657/27500
dc.description.abstractThis book aims to open that discussion in the belief that we can obtain for food at least some of the (though partial) successes that we have been able to obtain with water.
dc.languageEnglish
dc.subject.classificationthema EDItEUR::T Technology, Engineering, Agriculture, Industrial processesen_US
dc.subject.otherFood
dc.subject.othercommons
dc.titleChapter 1 INTRODUCTION The food commons are coming …
dc.typechapter
oapen.relation.isPublishedBy7b3c7b10-5b1e-40b3-860e-c6dd5197f0bb
oapen.relation.isPartOfBookd8656a17-ef2d-49d3-a15d-96d5b42f3652
oapen.relation.isbn9781138062627; 9781315161495
oapen.imprintRoutledge
oapen.pages22
oapen.remark.public3-8-2020 - No DOI registered in CrossRef for ISBN 9781351665520
oapen.identifier.ocn1082954279
peerreview.anonymitySingle-anonymised
peerreview.idbc80075c-96cc-4740-a9f3-a234bc2598f1
peerreview.open.reviewNo
peerreview.publish.responsibilityPublisher
peerreview.review.stagePre-publication
peerreview.review.typeProposal
peerreview.reviewer.typeInternal editor
peerreview.reviewer.typeExternal peer reviewer
peerreview.titleProposal review
oapen.review.commentsTaylor & Francis open access titles are reviewed as a minimum at proposal stage by at least two external peer reviewers and an internal editor (additional reviews may be sought and additional content reviewed as required).


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