Giamouri, E.; Pappas, A.C.; Papadomichelakis, G.; Simitzis, P.E.; Manios, T.; Zentek, J.; Lasaridi, K.; Tsiplakou, E.; Zervas, G.
The Food for Feed Concept: Redefining the Use of Hotel Food Residues in Broiler Diets. Sustainability 2022, 14, 3659.
https://doi.org/10.3390/su14063659
AMA Style
Giamouri E, Pappas AC, Papadomichelakis G, Simitzis PE, Manios T, Zentek J, Lasaridi K, Tsiplakou E, Zervas G.
The Food for Feed Concept: Redefining the Use of Hotel Food Residues in Broiler Diets. Sustainability. 2022; 14(6):3659.
https://doi.org/10.3390/su14063659
Chicago/Turabian Style
Giamouri, Elisavet, Athanasios C. Pappas, George Papadomichelakis, Panagiotis E. Simitzis, Thrassyvoulos Manios, Juergen Zentek, Katia Lasaridi, Eleni Tsiplakou, and George Zervas.
2022. "The Food for Feed Concept: Redefining the Use of Hotel Food Residues in Broiler Diets" Sustainability 14, no. 6: 3659.
https://doi.org/10.3390/su14063659
APA Style
Giamouri, E., Pappas, A. C., Papadomichelakis, G., Simitzis, P. E., Manios, T., Zentek, J., Lasaridi, K., Tsiplakou, E., & Zervas, G.
(2022). The Food for Feed Concept: Redefining the Use of Hotel Food Residues in Broiler Diets. Sustainability, 14(6), 3659.
https://doi.org/10.3390/su14063659
