dc.contributor.author |
Sözer, Nesli |
|
dc.contributor.author |
Nordlund, Emilia |
|
dc.contributor.author |
Poutanen, Kaisa |
|
dc.contributor.author |
Åkerman, Maria |
|
dc.contributor.author |
Heinonen, Marina |
|
dc.contributor.author |
Sandell, Mari |
|
dc.contributor.author |
Kolehmainen, Marjukka |
|
dc.contributor.author |
Maunuksela, Liisa |
|
dc.contributor.author |
Vilkki, Johanna |
|
dc.contributor.author |
Virtanen, Suvi |
|
dc.contributor.author |
Yang, Baoru |
|
dc.date.accessioned |
2021-04-16T09:29:01Z |
|
dc.date.available |
2021-04-16T09:29:01Z |
|
dc.date.issued |
2021 |
|
dc.identifier.citation |
Sözer , N , Nordlund , E , Poutanen , K , Åkerman , M , Heinonen , M , Sandell , M , Kolehmainen , M , Maunuksela , L , Vilkki , J , Virtanen , S & Yang , B 2021 , Food Research and Innovation Strategy for Finland 2021-2035 . VTT Technical Research Centre of Finland , Espoo . https://doi.org/10.32040/2021.978-951-38-8830-5 , https://doi.org/10.32040/2021.978-951-38-8829-9 |
|
dc.identifier.other |
PURE: 162241265 |
|
dc.identifier.other |
PURE UUID: 29874fff-dd51-42a7-822e-6cea7bcba0c5 |
|
dc.identifier.other |
Bibtex: sozer2021food |
|
dc.identifier.other |
ORCID: /0000-0002-9930-4009/work/92331953 |
|
dc.identifier.other |
ORCID: /0000-0001-7161-1050/work/92335715 |
|
dc.identifier.uri |
http://hdl.handle.net/10138/329116 |
|
dc.description |
Julkaistu myös Suomen kielellä: Suomen ruokatutkimuksen ja-innovoinnin strategia 2021-2035. |
|
dc.format.extent |
24 |
|
dc.language.iso |
eng |
|
dc.publisher |
VTT Technical Research Centre of Finland |
|
dc.relation.isversionof |
978-951-38-8830-5 |
|
dc.relation.isversionof |
978-951-38-8829-9 |
|
dc.rights.uri |
info:eu-repo/semantics/openAccess |
|
dc.subject |
3143 Nutrition |
|
dc.title |
Food Research and Innovation Strategy for Finland 2021-2035 |
en |
dc.title.alternative |
Suomen ruokatutkimuksen ja-innovoinnin strategia 2021-2035 |
fi |
dc.type |
Commissioned report |
|
dc.contributor.organization |
Department of Food and Nutrition |
|
dc.contributor.organization |
Food Quality & Safety |
|
dc.contributor.organization |
Helsinki One Health (HOH) |
|
dc.contributor.organization |
Senses and Food |
|
dc.relation.doi |
https://doi.org/10.32040/2021.978-951-38-8830-5 |
|
dc.rights.accesslevel |
openAccess |
|
dc.type.version |
publishedVersion |
|
dc.type.version |
publishedVersion |
|