Quality conventions in artisanal cheeses in Brazil, Spain and Italy
Artisanal foods are often seen by consumers as being more natural and healthier, and they are valued for their tradition, origin and the sustainability of the processes involved. Artisanal cheeses represent well this category of food, as their characterization involves the type of raw material, the...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2020-02-01
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| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | https://www.revistadoilct.com.br/rilct/article/view/730 |