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
AMA Style
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 Style
Strotmann, Christina, Christine Göbel, Silke Friedrich, Judith Kreyenschmidt, Guido Ritter, and Petra Teitscheid.
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
APA Style
Strotmann, C., Göbel, C., Friedrich, S., Kreyenschmidt, J., Ritter, G., & Teitscheid, P.
(2017). A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers. Sustainability, 9(1), 66.
https://doi.org/10.3390/su9010066