MORESI, M.; CIMINI, A. PRODUCT CARBON FOOTPRINT: STILL A PROPER METHOD TO START IMPROVING THE SUSTAINABILITY OF FOOD AND BEVERAGE ENTERPRISES. Italian Journal of Food Science, Singapore, v. 31, n. 4, 2019. DOI: 10.14674/IJFS-1523. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/1523. Acesso em: 21 may. 2025.