Holdings: Sustainable Food Innovation

Sustainable Food Innovation:

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Bibliographic Details
Other Authors:	Serventi, Luca (Editor)
Format:	Electronic eBook
Language:	English
Published:	Cham Springer International Publishing 2023 Cham Springer
Edition:	1st ed. 2023
Series:	Sustainable Development Goals Series
Subjects:	Food Science Food Engineering Food Chemistry Sustainability Consumer Behavior Food science Food—Analysis Chemistry Consumer behavior Ernährung Nachhaltigkeit
Online Access:	DE-634 DE-1102 DE-1028 DE-523 DE-19 Volltext
Physical Description:	1 Online-Ressource (XVI, 182 p. 32 illus., 29 illus. in color)
ISBN:	9783031123580
ISSN:	2523-3092
DOI:	10.1007/978-3-031-12358-0

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MARC


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Record in the Search Index

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dewey-ones	664 - Food technology 641 - Food and drink
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dewey-tens	660 - Chemical engineering 640 - Home and family management
discipline	Chemie / Pharmazie Biologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau
discipline_str_mv	Chemie / Pharmazie Biologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau
doi_str_mv	10.1007/978-3-031-12358-0
edition	1st ed. 2023
format	Electronic eBook
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illustrated	Not Illustrated
index_date	2024-07-03T21:47:15Z
indexdate	2024-07-20T04:08:19Z
institution	BVB
isbn	9783031123580
issn	2523-3092
language	English
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oclc_num	1376411759
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owner	DE-1102 DE-19 DE-BY-UBM DE-1028 DE-634 DE-188 DE-523
owner_facet	DE-1102 DE-19 DE-BY-UBM DE-1028 DE-634 DE-188 DE-523
physical	1 Online-Ressource (XVI, 182 p. 32 illus., 29 illus. in color)
psigel	ZDB-2-SBL ZDB-2-SBL_2023
publishDate	2023
publishDateSearch	2023
publishDateSort	2023
publisher	Springer International Publishing Springer
record_format	marc
series2	Sustainable Development Goals Series
spelling	Sustainable Food Innovation edited by Luca Serventi 1st ed. 2023 Cham Springer International Publishing 2023 Cham Springer 1 Online-Ressource (XVI, 182 p. 32 illus., 29 illus. in color) txt rdacontent c rdamedia cr rdacarrier Sustainable Development Goals Series 2523-3092 Food Science Food Engineering Food Chemistry Sustainability Consumer Behavior Food science Food—Analysis Chemistry Consumer behavior Ernährung (DE-588)4015332-0 gnd rswk-swf Nachhaltigkeit (DE-588)4326464-5 gnd rswk-swf Ernährung (DE-588)4015332-0 s Nachhaltigkeit (DE-588)4326464-5 s DE-604 Serventi, Luca edt Erscheint auch als Druck-Ausgabe 978-3-031-12357-3 Erscheint auch als Druck-Ausgabe 978-3-031-12359-7 Erscheint auch als Druck-Ausgabe 978-3-031-12360-3 https://doi.org/10.1007/978-3-031-12358-0 Verlag URL des Erstveröffentlichers Volltext
spellingShingle	Sustainable Food Innovation Food Science Food Engineering Food Chemistry Sustainability Consumer Behavior Food science Food—Analysis Chemistry Consumer behavior Ernährung (DE-588)4015332-0 gnd Nachhaltigkeit (DE-588)4326464-5 gnd
subject_GND	(DE-588)4015332-0 (DE-588)4326464-5
title	Sustainable Food Innovation
title_auth	Sustainable Food Innovation
title_exact_search	Sustainable Food Innovation
title_exact_search_txtP	Sustainable Food Innovation
title_full	Sustainable Food Innovation edited by Luca Serventi
title_fullStr	Sustainable Food Innovation edited by Luca Serventi
title_full_unstemmed	Sustainable Food Innovation edited by Luca Serventi
title_short	Sustainable Food Innovation
title_sort	sustainable food innovation
topic	Food Science Food Engineering Food Chemistry Sustainability Consumer Behavior Food science Food—Analysis Chemistry Consumer behavior Ernährung (DE-588)4015332-0 gnd Nachhaltigkeit (DE-588)4326464-5 gnd
topic_facet	Food Science Food Engineering Food Chemistry Sustainability Consumer Behavior Food science Food—Analysis Chemistry Consumer behavior Ernährung Nachhaltigkeit
url	https://doi.org/10.1007/978-3-031-12358-0
work_keys_str_mv	AT serventiluca sustainablefoodinnovation

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