PDO Parmigiano Reggiano Cheese in Italy

Author:

Cozzi Elena,Donati Michele,Mancini Maria Cecilia,Guareschi Marianna,Veneziani Mario

Publisher

Springer International Publishing

Reference16 articles.

1. Arfini, F., Boccaletti, S., Giacomini, C., Moro, D., & Sckokai P. (2006). Case studies: Parmigiano Reggiano. DG JRC/IPTS.

2. Bellassen, V., Giraud, G., Hilal, M., Arfini, F., Barczak, A., Bodini, A., Brennan, M., Drut, M., Duboys de Labarre, M., Gorton, M., Hartmann, M., Majewski, E., Muller, P., Monier-Dilhan, S., Poméon, T., Tocco, B., Tregear, A., Veneziani, M., Vergote, M.-H., Vitterso, G., Wavresky, P., & Wilkinson, A. (2016). Strength2Food project, deliverable 3.2: Methods and indicators for measuring the social, environmental and economic impacts of food quality schemes. INRA, Dijon, France.

3. CLAL. (2018). Parmigiano Reggiano per zone altimetriche. [on line], available at https://www.clal.it/index.php?section=parmigiano_altimetria

4. Consortium Parmigiano Reggiano. (2016). Relazione dell’attività 2015. Assemblea Generale dei Consorziati, 6 Aprile 2016.

5. De Roest, K. (2000). The production of Parmigiano-Reggiano cheese: the force of an artisanal system in an industrialised world. Uitgeverij Van Gorcum. Assen.

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