IRIS PubliCatt
PubliCatt è il repository istituzionale ad accesso aperto dell'Università Cattolica del Sacro Cuore, dove gli utenti autorizzati afferenti all'Ateneo provvedono direttamente e autonomamente a depositare e a rendere visibili le proprie pubblicazioni, inserendo i dati descrittivi del documento stesso ("metadati", quali il titolo, autore, abstract, etc.) e, laddove possibile, il testo della pubblicazione stessa (full-text).
PubliCatt utilizza la piattaforma IRIS (Institutional Research Information System) sviluppata da CINECA.
EnglishWinemaking industry and distilleries generate millions of tons of by-products per year all over the world. Those by-products, even though not intrinsically dangerous, pose serious polluting concerns if directly disposed of in the environment due to their high organic matter content, together with a production concentrated in just few months. That’s why they have to be disposed of in a proper way.
Spigno, G., Overview on winemaking by-products and their valorisation for the food sector., <<ITALIAN FOOD MATERIALS & MACHINERY>>, 2016; (4): 6-7 [http://hdl.handle.net/10807/93958]
| Autori: | ||
| Titolo: | Overview on winemaking by-products and their valorisation for the food sector. | |
| Data di pubblicazione: | 2016 | |
| Abstract: | Winemaking industry and distilleries generate millions of tons of by-products per year all over the world. Those by-products, even though not intrinsically dangerous, pose serious polluting concerns if directly disposed of in the environment due to their high organic matter content, together with a production concentrated in just few months. That’s why they have to be disposed of in a proper way. | |
| Lingua: | Inglese | |
| Rivista: | ||
| Citazione: | Spigno, G., Overview on winemaking by-products and their valorisation for the food sector., <<ITALIAN FOOD MATERIALS & MACHINERY>>, 2016; (4): 6-7 [http://hdl.handle.net/10807/93958] | |
| Appare nelle tipologie: | Articolo in rivista, Nota a sentenza |
File in questo prodotto:
Copyright © 2022