| DC Element | Wert | Sprache |
|---|---|---|
| dc.contributor.author | Meyerding, Stephan | |
| dc.contributor.author | Kürzdörfer, Annemone | |
| dc.contributor.author | Gassler, Birgit | |
| dc.date.accessioned | 2020-09-02T15:40:11Z | - |
| dc.date.available | 2020-09-02T15:40:11Z | - |
| dc.date.issued | 2018-12-07 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12738/4867 | - |
| dc.language.iso | en | |
| dc.relation.ispartof | Sustainability | |
| dc.title | Consumer preferences for superfood ingredients - The case of bread in Germany | |
| dc.type | Article | |
| tuhh.container.endpage | 4687 | |
| tuhh.container.issue | 12 | |
| tuhh.container.startpage | 4667 | |
| tuhh.container.volume | 10 | |
| tuhh.oai.show | true | en_US |
| tuhh.publication.institute | Department Ökotrophologie | |
| tuhh.publication.institute | Fakultät Life Sciences | |
| tuhh.publisher.doi | 10.3390/su10124667 | - |
| tuhh.type.opus | (wissenschaftlicher) Artikel | - |
| dc.type.casrai | Journal Article | - |
| dc.type.dini | article | - |
| dc.type.driver | article | - |
| dcterms.DCMIType | Text | - |
| item.grantfulltext | none | - |
| item.creatorGND | Meyerding, Stephan | - |
| item.creatorGND | Kürzdörfer, Annemone | - |
| item.creatorGND | Gassler, Birgit | - |
| item.cerifentitytype | Publications | - |
| item.creatorOrcid | Meyerding, Stephan | - |
| item.creatorOrcid | Kürzdörfer, Annemone | - |
| item.creatorOrcid | Gassler, Birgit | - |
| item.languageiso639-1 | en | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
| item.fulltext | No Fulltext | - |
| item.openairetype | Article | - |
| crisitem.author.dept | Department Ökotrophologie | - |
| crisitem.author.parentorg | Fakultät Life Sciences | - |
| Enthalten in den Sammlungen: | Publications without full text | |
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