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Faith Nyamakwere, Giulia Esposito, Kennedy Dzama, Pieter Gouws, Teresa Rapisarda, Giovanni Belvedere, Felicia Masucci and Emiliano Raffrenato
Small-scale cheese producers can effectively use the irradiation treatment for eliminating food-borne pathogens.
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Even as the concept of terroir becomes more salient in diverse cultural and national contexts, climate-driven environmental change threatens to alter the ecologies that contribute to the distinctive terroir of place-based products. Yet few studies examin...
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Paulina Rytkönen, Madeleine Bonow, Chloe Girard and Håkan Tunón
This article highlights the motivational factors behind consumers’ and tourists’ decisions to buy local artisan cheese in Jämtland (Sweden). Empirically, the case itself diverts from the typical Franco-Mediterranean case in which both th...
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Alessandro Bonadonna, Giovanni Peira, Chiara Giachino and Luana Molinaro
In 2012, the European Union introduced two optional quality terms (OQT) as new tools for the enhancement of food products. Two years later, the requirements for the use of the OQT ?mountain product? were defined to enhance agricultural production in hars...
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Pablo Lacoste, Amalia Castro, Diego Jiménez, Natalia Soto, Bibiana Rendón, Félix Briones
Pág. 85 - 96
This paper studies the historical evolution of Chanco cheese during two very different time periods: 1860-1900 and 1900-1930. The former was characterized by a high presence of the aforementioned cheese in Chilean society, and the latter period encompass...
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