A Comparison of Carbon Footprint and Production Cost of Different Pasta Products Based on Whole Egg and Pea Flour
Author:
Publisher
MDPI AG
Subject
Plant Science,Health Professions (miscellaneous),Health(social science),Microbiology,Food Science
Link
http://www.mdpi.com/2304-8158/5/1/17/pdf
Reference39 articles.
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2. Livestock’s Long Shadow. Environmental Issues and Options;Steinfeld,2006
3. Greenhouse gas taxes on animal food products: rationale, tax scheme and climate mitigation effects
4. Protein efficiency per unit energy and per unit greenhouse gas emissions: Potential contribution of diet choices to climate change mitigation
5. Fortification of pasta with pea flour and air-classified pea protein concentrate;Nielsen;Cereal Chem.,1980
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