Strotmann, C.; Friedrich, S.; Kreyenschmidt, J.; Teitscheid, P.; Ritter, G.
Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities. Sustainability 2017, 9, 1409.
https://doi.org/10.3390/su9081409
AMA Style
Strotmann C, Friedrich S, Kreyenschmidt J, Teitscheid P, Ritter G.
Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities. Sustainability. 2017; 9(8):1409.
https://doi.org/10.3390/su9081409
Chicago/Turabian Style
Strotmann, Christina, Silke Friedrich, Judith Kreyenschmidt, Petra Teitscheid, and Guido Ritter.
2017. "Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities" Sustainability 9, no. 8: 1409.
https://doi.org/10.3390/su9081409
APA Style
Strotmann, C., Friedrich, S., Kreyenschmidt, J., Teitscheid, P., & Ritter, G.
(2017). Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities. Sustainability, 9(8), 1409.
https://doi.org/10.3390/su9081409