文献
J-GLOBAL ID:202002264196365547
整理番号:20A2532620
食品システム成分は持続可能性に向けて変化するか?-文献からの洞察【JST・京大機械翻訳】
What are the ingredients for food systems change towards sustainability?-Insights from the literature
著者 (9件):
Weber Hanna
(Faculty of Sustainability, Leuphana University of Lueneburg, Lueneburg, Germany)
,
Weber Hanna
(Author to whom any correspondence should be addressed.)
,
Poeggel Karoline
(Faculty of Sustainability, Leuphana University of Lueneburg, Lueneburg, Germany)
,
Eakin Hallie
(School of Sustainability, Arizona State University, Tempe, United States of America)
,
Fischer Daniel
(Faculty of Sustainability, Leuphana University of Lueneburg, Lueneburg, Germany)
,
Fischer Daniel
(School of Sustainability, Arizona State University, Tempe, United States of America)
,
Lang Daniel J
(Faculty of Sustainability, Leuphana University of Lueneburg, Lueneburg, Germany)
,
Wehrden Henrik Von
(Faculty of Sustainability, Leuphana University of Lueneburg, Lueneburg, Germany)
,
Wiek Arnim
(School of Sustainability, Arizona State University, Tempe, United States of America)
資料名:
Environmental Research Letters
(Environmental Research Letters)
巻:
15
号:
11
ページ:
113001 (17pp)
発行年:
2020年
JST資料番号:
W5555A
ISSN:
1748-9326
資料種別:
逐次刊行物 (A)
記事区分:
文献レビュー
発行国:
イギリス (GBR)
言語:
英語 (EN)