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Sustainable Culinary Systems: An introduction.

Gössling, Stefan LU and Hall, C.M. (2013) In Sustainable Culinary Systems. Local Foods, Innovation, and Tourism & Hospitality. p.3-44
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
in
Sustainable Culinary Systems. Local Foods, Innovation, and Tourism & Hospitality.
editor
Hall, C.M. and Gössling, Stefan
pages
3 - 44
publisher
Routledge
external identifiers
  • Scopus:84888007676
ISBN
9780415533706
language
English
LU publication?
yes
id
355df49b-0144-45b4-94e2-439618811678 (old id 4377023)
date added to LUP
2014-03-27 12:28:49
date last changed
2016-10-13 04:40:54
@misc{355df49b-0144-45b4-94e2-439618811678,
  author       = {Gössling, Stefan and Hall, C.M.},
  editor       = {Hall, C.M. and Gössling, Stefan},
  isbn         = {9780415533706},
  language     = {eng},
  pages        = {3--44},
  publisher    = {ARRAY(0xb00e1a8)},
  series       = {Sustainable Culinary Systems. Local Foods, Innovation, and Tourism & Hospitality.},
  title        = {Sustainable Culinary Systems: An introduction.},
  year         = {2013},
}