A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers
Strotmann, C.; Göbel, C.; Friedrich, S.; Kreyenschmidt, J.; Ritter, G.; Teitscheid, P. A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers. Sustainability 2017, 9, 66. https://doi.org/10.3390/su9010066
Strotmann C, Göbel C, Friedrich S, Kreyenschmidt J, Ritter G, Teitscheid P. A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers. Sustainability. 2017; 9(1):66. https://doi.org/10.3390/su9010066
Chicago/Turabian StyleStrotmann, Christina; Göbel, Christine; Friedrich, Silke; Kreyenschmidt, Judith; Ritter, Guido; Teitscheid, Petra. 2017. "A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers" Sustainability 9, no. 1: 66. https://doi.org/10.3390/su9010066