Meeting Abstract
Authors list: Stephan, A.; Ahlborn, J.; Zajul, M.; Zorn, H.
Appeared in: Nurturing locally, growing globally : 63rd International Congress of Meat Science and Technology
Editor list: Trpy, D.; McDonnell, C.; Hinds, L.; Kerry, J.
Publication year: 2017
Pages: 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
Citation Styles
Harvard Citation style: 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 Citation style: 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
