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Sustainability Transitions in der Lebensmittelproduktion Alternative Proteinquellen in soziotechnischer Perspektive

Material type: Text

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TextLanguage: German Publication details: Universitätsverlag Göttingen 2020Description: 1 online resourceContent type:

text

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computer

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online resource

ISBN:

gup2020-1331

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http://creativecommons.org/licenses/by-sa/4.0/deed.de

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