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

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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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