Meeting Abstract
Autorenliste: Stephan, A.; Ahlborn, J.; Zajul, M.; Zorn, H.
Erschienen in: Nurturing locally, growing globally : 63rd International Congress of Meat Science and Technology
Herausgeberliste: Trpy, D.; McDonnell, C.; Hinds, L.; Kerry, J.
Jahr der Veröffentlichung: 2017
Seiten: 554-554
ISBN: 978-90-8686-313-6
eISBN: 978-90-8686-860-5
DOI Link: https://doi.org/10.3921/978-90-8686-860-5
Zitierstile
Harvard-Zitierstil: Stephan, A., Ahlborn, J., Zajul, M. and Zorn, H. (2017) Mycelia of Pleurotus sapidus and Lentinula edodes as functional raw material in comparison to different vegetable proteins in Döner kebab system, in Trpy, D., McDonnell, C., Hinds, L. and Kerry, J. (eds.) Nurturing locally, growing globally : 63rd International Congress of Meat Science and Technology. Wageningen: Wageningen Academic Publishers. p. 554. https://doi.org/10.3921/978-90-8686-860-5
APA-Zitierstil: Stephan, A., Ahlborn, J., Zajul, M., & Zorn, H. (2017). Mycelia of Pleurotus sapidus and Lentinula edodes as functional raw material in comparison to different vegetable proteins in Döner kebab system. In Trpy, D., McDonnell, C., Hinds, L., & Kerry, J. (Eds.), Nurturing locally, growing globally : 63rd International Congress of Meat Science and Technology. (pp. 554). Wageningen Academic Publishers. https://doi.org/10.3921/978-90-8686-860-5
