Quality and innovation between tipical products exploiting and new food design
Scientific approach is often ignored in the production of typical and marginal foods which come from empiric trial and procedures consolidated along the time. At the beginning of the twentieth century food science starter influencing food production and processing by a multidisciplinary approach aim...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2008-04-01
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| Series: | Italian Journal of Agronomy |
| Online Access: | https://agronomy.it/index.php/agro/article/view/277 |