气候变化领域集成服务门户(CCPortal): Terroir in Transition: Environmental Change in the Wisconsin Artisanal Cheese and New England Oyster Sectors

CCPortal

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	terroir merroir place-based products climate change artisanal cheese oysters
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).