Publication type: | Conference other |
Type of review: | Not specified |
Title: | An approach to reducing food loss : how by-products of the milling industries can be successfully integrated in the food chain |
Authors: | Müller, Denise Miescher Schwenninger, Susanne |
et. al: | No |
Conference details: | 19th ICC Conference, Vienna, Austria, 24-25 April 2019 |
Issue Date: | 25-Apr-2019 |
Language: | English |
Subjects: | Lactic acid bacteria fermentation |
Subject (DDC): | 664: Food technology |
URI: | https://digitalcollection.zhaw.ch/handle/11475/19989 |
Fulltext version: | Published version |
License (according to publishing contract): | Licence according to publishing contract |
Departement: | Life Sciences and Facility Management |
Organisational Unit: | Institute of Food and Beverage Innovation (ILGI) |
Published as part of the ZHAW project: | Frühstückscerealien aus extrudierten, fermentierten Müllereinebenprodukten |
Appears in collections: | Publikationen Life Sciences und Facility Management |
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Müller, D., & Miescher Schwenninger, S. (2019, April 25). An approach to reducing food loss : how by-products of the milling industries can be successfully integrated in the food chain. 19th ICC Conference, Vienna, Austria, 24-25 April 2019.
Müller, D. and Miescher Schwenninger, S. (2019) ‘An approach to reducing food loss : how by-products of the milling industries can be successfully integrated in the food chain’, in 19th ICC Conference, Vienna, Austria, 24-25 April 2019.
D. Müller and S. Miescher Schwenninger, “An approach to reducing food loss : how by-products of the milling industries can be successfully integrated in the food chain,” in 19th ICC Conference, Vienna, Austria, 24-25 April 2019, Apr. 2019.
MÜLLER, Denise und Susanne MIESCHER SCHWENNINGER, 2019. An approach to reducing food loss : how by-products of the milling industries can be successfully integrated in the food chain. In: 19th ICC Conference, Vienna, Austria, 24-25 April 2019. Conference presentation. 25 April 2019
Müller, Denise, and Susanne Miescher Schwenninger. 2019. “An Approach to Reducing Food Loss : How By-Products of the Milling Industries Can Be Successfully Integrated in the Food Chain.” Conference presentation. In 19th ICC Conference, Vienna, Austria, 24-25 April 2019.
Müller, Denise, and Susanne Miescher Schwenninger. “An Approach to Reducing Food Loss : How By-Products of the Milling Industries Can Be Successfully Integrated in the Food Chain.” 19th ICC Conference, Vienna, Austria, 24-25 April 2019, 2019.
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