Publication type: Conference other
Type of review: Not specified
Title: An approach to reducing food loss : how by-products of the milling industries can be successfully integrated in the food chain
Authors: Müller, Denise
Miescher Schwenninger, Susanne
et. al: No
Conference details: 19th ICC Conference, Vienna, Austria, 24-25 April 2019
Issue Date: 25-Apr-2019
Language: English
Subjects: Lactic acid bacteria fermentation
Subject (DDC): 664: Food technology
URI: https://digitalcollection.zhaw.ch/handle/11475/19989
Fulltext version: Published version
License (according to publishing contract): Licence according to publishing contract
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Published as part of the ZHAW project: Frühstückscerealien aus extrudierten, fermentierten Müllereinebenprodukten
Appears in Collections:Publikationen Life Sciences und Facility Management

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