Sustainability Transitions in der Lebensmittelproduktion
Alternative Proteinquellen in soziotechnischer Perspektive
Contributor(s)
Diekmann, Marie (editor)
Theuvsen, Ludwig (editor)
Weinrich, Ramona (editor)
Language
GermanKeywords
sustainability; food; alternative protein sourcesDOI
10.17875/gup2020-1331Publisher
Universitätsverlag GöttingenPublication date and place
2020Classification
Technology, Engineering, Agriculture, Industrial processes