Please use this identifier to cite or link to this item:
http://dx.doi.org/10.25673/111308Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Walschots, Michael | - |
| dc.date.accessioned | 2023-10-20T12:05:33Z | - |
| dc.date.available | 2023-10-20T12:05:33Z | - |
| dc.date.issued | 2023 | - |
| dc.identifier.uri | https://opendata.uni-halle.de//handle/1981185920/113262 | - |
| dc.identifier.uri | http://dx.doi.org/10.25673/111308 | - |
| dc.language.iso | eng | - |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | - |
| dc.subject.ddc | 641 | - |
| dc.title | [Rezension von: Andrea Borghini and Patrik Engisch, A philosophy of recipes : making, experiencing, and valuing] | eng |
| dc.type | Article | - |
| local.versionType | publishedVersion | - |
| local.bibliographicCitation.journaltitle | Food ethics | - |
| local.bibliographicCitation.volume | 8 | - |
| local.bibliographicCitation.pagestart | 1 | - |
| local.bibliographicCitation.pageend | 4 | - |
| local.bibliographicCitation.publishername | Springer International Publishing | - |
| local.bibliographicCitation.publisherplace | [Cham] | - |
| local.bibliographicCitation.doi | 10.1007/s41055-023-00130-w | - |
| local.openaccess | true | - |
| dc.identifier.ppn | 1866736086 | - |
| cbs.publication.displayform | 2023 | - |
| local.bibliographicCitation.year | 2023 | - |
| cbs.sru.importDate | 2023-10-20T12:05:01Z | - |
| local.bibliographicCitation | Enthalten in Food ethics - [Cham] : Springer International Publishing, 2016 | - |
| local.accessrights.dnb | free | - |
| Appears in Collections: | Open Access Publikationen der MLU | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| s41055-023-00130-w.pdf | 625.09 kB | Adobe PDF |  View/Open |