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Comparing the environmental impact of 45 artisanal French cheeses using two scenarios of ripening rooms

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Environmental Sciences Environmental Engineering Life Sciences [q-bio] Food engineering
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Caroline Pénicaud  : Connect in order to contact the contributor

https://hal.inrae.fr/hal-03866736

Submitted on : Tuesday, November 22, 2022-9:24:11 PM

Last modification on : Thursday, December 15, 2022-4:55:58 PM

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hal-03866736 , version 1 (22-11-2022)

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Attribution - CC BY 4.0

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  • HAL Id : hal-03866736 , version 1

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Adeline Cortesi, Laure Dijoux, Gwenola Yannou-Le Bris, Caroline Pénicaud. Comparing the environmental impact of 45 artisanal French cheeses using two scenarios of ripening rooms. 13th International Conference on Life Cycle Assessment of Food 2022 (LCA Foods 2022), Oct 2022, Lima, France. ⟨hal-03866736⟩

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AGROPARISTECH UNIV-PARIS-SACLAY INRAE GS-BIOSPHERA MICA-UNITES
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