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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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