Climate Change Data Portal
DOI | 10.3390/su11102969 |
Terroir in Transition: Environmental Change in the Wisconsin Artisanal Cheese and New England Oyster Sectors | |
De Master, Kathryn Teigen; LaChance, James; Bowen, Sarah; MacNell, Lillian | |
发表日期 | 2019-05-02 |
ISSN | 2071-1050 |
卷号 | 11期号:10 |
英文摘要 | Even as the concept of terroir becomes more salient in diverse cultural and national contexts, climate-driven environmental change threatens to alter the ecologies that contribute to the distinctive terroir of place-based products. Yet few studies examine |
关键词 | terroirmerroirplace-based productsclimate changeartisanalcheeseoysters |
学科领域 | Green & Sustainable Science & Technology;Environmental Sciences;Environmental Studies |
语种 | 英语 |
WOS记录号 | WOS:000471010300252 |
来源期刊 | SUSTAINABILITY |
文献类型 | 期刊论文 |
条目标识符 | http://gcip.llas.ac.cn/handle/2XKMVOVA/81421 |
作者单位 | Univ Calif Berkeley, Dept Environm Sci Policy & Management, Berkeley, CA 94720 USA |
推荐引用方式 GB/T 7714 | De Master, Kathryn Teigen,LaChance, James,Bowen, Sarah,et al. Terroir in Transition: Environmental Change in the Wisconsin Artisanal Cheese and New England Oyster Sectors[J],2019,11(10). |
APA | De Master, Kathryn Teigen,LaChance, James,Bowen, Sarah,&MacNell, Lillian.(2019).Terroir in Transition: Environmental Change in the Wisconsin Artisanal Cheese and New England Oyster Sectors.SUSTAINABILITY,11(10). |
MLA | De Master, Kathryn Teigen,et al."Terroir in Transition: Environmental Change in the Wisconsin Artisanal Cheese and New England Oyster Sectors".SUSTAINABILITY 11.10(2019). |
条目包含的文件 | 条目无相关文件。 |
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