Terroir in Transition: Environmental Change in the Wisconsin Artisanal Cheese and New England Oyster Sectors
Teigen De Master, K.; LaChance, J.; Bowen, S.; MacNell, L. Terroir in Transition: Environmental Change in the Wisconsin Artisanal Cheese and New England Oyster Sectors. Sustainability 2019, 11, 2969. https://doi.org/10.3390/su11102969
Teigen De Master K, LaChance J, Bowen S, MacNell L. Terroir in Transition: Environmental Change in the Wisconsin Artisanal Cheese and New England Oyster Sectors. Sustainability. 2019; 11(10):2969. https://doi.org/10.3390/su11102969
Chicago/Turabian StyleTeigen De Master, Kathryn, James LaChance, Sarah Bowen, and Lillian MacNell. 2019. "Terroir in Transition: Environmental Change in the Wisconsin Artisanal Cheese and New England Oyster Sectors" Sustainability 11, no. 10: 2969. https://doi.org/10.3390/su11102969