I prodotti agroalimentari tradizionali (PAT), espressione del territorio e del patrimonio culturale italiano
Author:
Publisher
Societa di Ortoflorofrutticoltura Italiana (SOI)
Subject
Horticulture,Plant Science,Food Science
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Tourist Itineraries, Food, and Rural Development: A Critical Understanding of Rural Policy Performance in Northeast Italy;Sustainability;2024-03-22
2. Effects of Pre-Germinative Treatments and Temperatures on Tassel Hyacinth [Muscari comosum (L.) Mill.] Seeds;Agronomy;2024-01-21
3. Caciocavallo Podolico Cheese, a Traditional Agri-Food Product of the Region of Basilicata, Italy: Comparison of the Cheese’s Nutritional, Health and Organoleptic Properties at 6 and 12 Months of Ripening, and Its Digital Communication;Foods;2023-12-01
4. Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum;Food Research International;2023-11
5. Traditional Italian Agri-Food Products: A Unique Tool with Untapped Potential;Agriculture;2023-06-27
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