Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/45151
Title: PRODUCT CARBON FOOTPRINT: STILL A PROPER METHOD TO START IMPROVING THE SUSTAINABILITY OF FOOD AND BEVERAGE ENTERPRISES
Authors: Cimini, Alessio 
Moresi, M.
Journal: ITALIAN JOURNAL OF FOOD SCIENCE 
Issue Date: 2019
URI: http://hdl.handle.net/2067/45151
Appears in Collections:A1. Articolo in rivista

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