Life cycle assessment (LCA) used to compare two different methods of ripe table olive processing

Grasas y Aceites

Volumn 61, Issue 2, 2010, Pages 136-142

  Russo, Carlo ^a   Cappelletti, Giulio Mario ^a   Nicoletti, Giuseppe Martino ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Black ripe table olives; LCA; Ripe table olive

Indexed keywords

CALIFORNIA; EUROPEAN UNION; HOT SPOT; LCA; LIFE CYCLE ASSESSMENT (LCA); PRODUCT SPECIFICATIONS; PROTECTED DENOMINATION OF ORIGINS; TABLE OLIVES;

LIFE CYCLE;

ENVIRONMENTAL IMPACT;

DELLA; OLEACEAE;

EID: 77649284493     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.087509     Document Type: Article

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