Please use this identifier to cite or link to this item: http://doi.org/10.25358/openscience-6686
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dc.contributor.authorCloppenburg, André-
dc.date.accessioned2023-05-30T07:40:06Z-
dc.date.available2023-05-30T07:40:06Z-
dc.date.issued2019-
dc.identifier.urihttps://openscience.ub.uni-mainz.de/handle/20.500.12030/6696-
dc.language.isogerde
dc.relation.ispartofseriesBeiträge zur Geschichte der Universität Mainz ; Neue Folge, Band 15-
dc.rightsCC BY*
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/*
dc.subject.ddc610 Medizinde_DE
dc.subject.ddc610 Medical sciencesen_GB
dc.subject.ddc943 Geschichte Deutschlandsde_DE
dc.subject.ddc943 General history of Europe Central Europeen_GB
dc.titleKonrad Lang und die Ernährungswissenschaften in der frühen Bundesrepublik (1945 1970)de_DE
dc.typeMonographiede
dc.identifier.doihttp://doi.org/10.25358/openscience-6686-
jgu.type.dinitypebooken_GB
jgu.type.versionPublished versionde
jgu.type.resourceTextde
jgu.description.extent130 Seitende
jgu.organisation.departmentExterne Einrichtungende
jgu.organisation.number0000-
jgu.organisation.nameJohannes Gutenberg-Universität Mainz-
jgu.rights.accessrightsopenAccess-
jgu.publisher.year2019-
jgu.publisher.nameV&R unipressde
jgu.publisher.placeGöttingende
jgu.publisher.isbn978-3-8471-1056-9de
jgu.organisation.placeMainz-
jgu.subject.ddccode610de
jgu.subject.ddccode943de
jgu.organisation.rorhttps://ror.org/023b0x485-
Appears in collections:JGU-Publikationen

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