CINECA IRIS Institutional Research Information System

Cliceri, D.; Menghi, L.; Endrizzi, I.; Marcazzan, G.L.; Gasperi, F. (2022). A sensory-based approach to valorize local foods with experts and communities: the case study of polyfloral honey. In: Gastronomy at the crossroad of ecological transition and social justice: toward the International Society for Gastronomic Sciences and Studies, Turin, Italy, 23-25 September 2022. Pollenzo Bra Cuneo: University of Gastronomic Sciences: 81. ISBN: 9791280673046. handle: https://hdl.handle.net/10449/78986

A sensory-based approach to valorize local foods with experts and communities: the case study of polyfloral honey

Cliceri, D.
Primo
;Menghi, L.;Endrizzi, I.;Gasperi, F.
Ultimo
2022-01-01
Sustainable food
Local food
Honey
Sensory analysis
Consumer science
9791280673046
2022
Cliceri, D.; Menghi, L.; Endrizzi, I.; Marcazzan, G.L.; Gasperi, F. (2022). A sensory-based approach to valorize local foods with experts and communities: the case study of polyfloral honey. In: Gastronomy at the crossroad of ecological transition and social justice: toward the International Society for Gastronomic Sciences and Studies, Turin, Italy, 23-25 September 2022. Pollenzo Bra Cuneo: University of Gastronomic Sciences: 81. ISBN: 9791280673046. handle: https://hdl.handle.net/10449/78986
4.02 Abstract in Atti di convegno
File in questo prodotto:
File Dimensione Formato  
Book of abstracts_CongressISGSS2022.pdf

accesso aperto

Tipologia: Versione editoriale (Publisher’s layout)
Licenza: Creative commons
Dimensione 6.22 MB
Formato Adobe PDF
Visualizza/Apri
6.22 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/78986
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact