Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG): A bibiliometric analysis
Author:
Funder
Fundação para a Ciência e a Tecnologia
FEDER/COMPETE
Publisher
Elsevier BV
Subject
Food Science
Reference100 articles.
1. Muscle colour and chemical and fatty acid composition of “Agnello di Sardegna” PGI suckling lamb;Addis;Small Ruminant Research,2013
2. Biodiversity in Oscypek, a traditional Polish Cheese, determined by culture-dependent and -independent approaches;Alegría;Applied and Environmental Microbiology,2012
3. Effect of slaughter season on fatty acid composition, conjugated linoleic acid isomers and nutritional value of intramuscular fat in Barrosã-PDO veal;Alfaia;Meat Science,2007
4. General image and attribute perceptions of traditional food in six European countries;Almli;Food Quality and Preference,2011
5. Traceability of “Limone di Siracusa PGI” by a multidisciplinary analytical and chemometric approach;Amenta;Food Chemistry,2016
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