Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/45151| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Cimini, Alessio | en |
| dc.contributor.author | Moresi, M. | en |
| dc.date.accessioned | 2021-11-02T17:37:17Z | - |
| dc.date.available | 2021-11-02T17:37:17Z | - |
| dc.date.issued | 2019 | en |
| dc.identifier.uri | http://hdl.handle.net/2067/45151 | - |
| dc.title | PRODUCT CARBON FOOTPRINT: STILL A PROPER METHOD TO START IMPROVING THE SUSTAINABILITY OF FOOD AND BEVERAGE ENTERPRISES | en |
| dc.type | article | en |
| dc.relation.issn | 1120-1770 | en |
| dc.relation.journal | ITALIAN JOURNAL OF FOOD SCIENCE | en |
| dc.relation.firstpage | 808 | en |
| dc.relation.lastpage | 826 | en |
| dc.relation.numberofpages | 18 | en |
| dc.relation.volume | 31 | en |
| dc.type.miur | 262 | en |
| local.miur.sync | false | en |
| item.cerifentitytype | Publications | - |
| item.openairetype | article | - |
| item.fulltext | No Fulltext | - |
| item.grantfulltext | none | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
| crisitem.journal.journalissn | 1120-1770 | - |
| crisitem.journal.ance | E087940 | - |
| Appears in Collections: | A1. Articolo in rivista | |
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