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Life cycle assessment of fermented milk: yogurt production Cover

Life cycle assessment of fermented milk: yogurt production

Ovidius University Annals of Chemistry
Volume 31 (2020): Issue 1 (January 2020)
By: Cristina Ghinea and  Ana Leahu  
Open Access
|Sep 2020

Authors

Cristina Ghinea

cristina.ghinea@fia.usv.ro

Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania

Ana Leahu

Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania
DOI: https://doi.org/10.2478/auoc-2020-0010 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430
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Language: English
Page range: 49 - 54
Submitted on: Apr 28, 2020
Accepted on: Jun 6, 2020
Published on: Sep 18, 2020
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
environmental impacts,
food products,
milk,
life cycle
Related subjects:
Chemistry,
Chemistry, other

© 2020 Cristina Ghinea, Ana Leahu, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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