A Deliberative Model for Preserving the Diversity of Lebanese Traditional Fermented Food and Beverages

被引：0
|
作者：
Nadine Feghali
Nicola Piras
Beatrice Serini
Andrea Borghini
Giacomo Zara
Angela Bianco
Marilena Budroni
机构：
[1] Lebanese University,Faculty of Agricultural Sciences and Veterinary Medicine
[2] University of Sassari,CRFA
[3] University of Milan,Department of Agricultural Sciences
来源：
Human Ecology | 2022年 / 50卷
关键词：
Lebanese food; Spontaneous fermentation; Food identity; Traditional food; Microbial diversity; Deliberative democracy;
D O I：
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学科分类号：
摘要：
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页码：589 / 600
页数：11
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