Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Müller, Denise | - |
| dc.contributor.author | Miescher Schwenninger, Susanne | - |
| dc.date.accessioned | 2020-05-07T08:23:51Z | - |
| dc.date.available | 2020-05-07T08:23:51Z | - |
| dc.date.issued | 2019-04-25 | - |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/19989 | - |
| dc.language.iso | en | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject | Lactic acid bacteria fermentation | de_CH |
| dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
| dc.title | An approach to reducing food loss : how by-products of the milling industries can be successfully integrated in the food chain | de_CH |
| dc.type | Konferenz: Sonstiges | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.organisationalunit | Institut für Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
| zhaw.conference.details | 19th ICC Conference, Vienna, Austria, 24-25 April 2019 | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.publication.review | Not specified | de_CH |
| zhaw.webfeed | LM-Biotechnologie | de_CH |
| zhaw.funding.zhaw | Frühstückscerealien aus extrudierten, fermentierten Müllereinebenprodukten | de_CH |
| zhaw.author.additional | No | de_CH |
| zhaw.display.portrait | Yes | de_CH |
| 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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