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Resource use profile and nutritional value assessment of a typical Belgian meal, catered or home cooked, with pork or Quorn™ as protein source

(2016) JOURNAL OF CLEANER PRODUCTION. 112(1). p.196-204
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Keywords
nutritional density scoring, canteen meal, life cycle assessment, resource consumption, vegetarian, exergy, LIFE-CYCLE ASSESSMENT, OUT-OF-HOME, ENVIRONMENTAL SUSTAINABILITY, DIETARY GUIDELINES, ENERGY DEMAND, VEGETABLES, QUALITY, IMPACT, FRUITS, WATER

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Citation

Please use this url to cite or link to this publication:

MLA
Sturtewagen, Leen et al. “Resource Use Profile and Nutritional Value Assessment of a Typical Belgian Meal, Catered or Home Cooked, with Pork or QuornTM as Protein Source.” JOURNAL OF CLEANER PRODUCTION 112.1 (2016): 196–204. Print.
APA
Sturtewagen, L., De Soete, W., Dewulf, J., Lachat, C., Lauryssen, S., Heirman, B., Rossi, F., et al. (2016). Resource use profile and nutritional value assessment of a typical Belgian meal, catered or home cooked, with pork or QuornTM as protein source. JOURNAL OF CLEANER PRODUCTION, 112(1), 196–204.
Chicago author-date
Sturtewagen, Leen, Wouter De Soete, Jo Dewulf, Carl Lachat, Stef Lauryssen, Bert Heirman, Florence Rossi, and Thomas Schaubroeck. 2016. “Resource Use Profile and Nutritional Value Assessment of a Typical Belgian Meal, Catered or Home Cooked, with Pork or QuornTM as Protein Source.” Journal of Cleaner Production 112 (1): 196–204.
Chicago author-date (all authors)
Sturtewagen, Leen, Wouter De Soete, Jo Dewulf, Carl Lachat, Stef Lauryssen, Bert Heirman, Florence Rossi, and Thomas Schaubroeck. 2016. “Resource Use Profile and Nutritional Value Assessment of a Typical Belgian Meal, Catered or Home Cooked, with Pork or QuornTM as Protein Source.” Journal of Cleaner Production 112 (1): 196–204.
Vancouver
1.
Sturtewagen L, De Soete W, Dewulf J, Lachat C, Lauryssen S, Heirman B, et al. Resource use profile and nutritional value assessment of a typical Belgian meal, catered or home cooked, with pork or QuornTM as protein source. JOURNAL OF CLEANER PRODUCTION. 2016;112(1):196–204.
IEEE
[1]
L. Sturtewagen et al., “Resource use profile and nutritional value assessment of a typical Belgian meal, catered or home cooked, with pork or QuornTM as protein source,” JOURNAL OF CLEANER PRODUCTION, vol. 112, no. 1, pp. 196–204, 2016.
@article{6929000,
  author       = {Sturtewagen, Leen and De Soete, Wouter and Dewulf, Jo and Lachat, Carl and Lauryssen, Stef and Heirman, Bert and Rossi, Florence and Schaubroeck, Thomas},
  issn         = {0959-6526},
  journal      = {JOURNAL OF CLEANER PRODUCTION},
  keywords     = {nutritional density scoring,canteen meal,life cycle assessment,resource consumption,vegetarian,exergy,LIFE-CYCLE ASSESSMENT,OUT-OF-HOME,ENVIRONMENTAL SUSTAINABILITY,DIETARY GUIDELINES,ENERGY DEMAND,VEGETABLES,QUALITY,IMPACT,FRUITS,WATER},
  language     = {eng},
  number       = {1},
  pages        = {196--204},
  title        = {Resource use profile and nutritional value assessment of a typical Belgian meal, catered or home cooked, with pork or Quorn™ as protein source},
  url          = {http://dx.doi.org/10.1016/j.jclepro.2015.09.006},
  volume       = {112},
  year         = {2016},
}

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