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La sostenibilità delle carni e dei salumi in Italia secondo diverse chiavi di analisi.
Argomenti più discussi
Accademia Macelleria Italiana
allevamenti
Andrea Bertaglio
Angelo Gamberini
antibiotici
Antibiotico-resistenza
Assica
Avanzi
bambini
cancro
carne
Carne bovina
carne rossa
carni bianche
Carta di Milano
Clessidra ambientale
dieta mediterranea
Dieta vegana
DOP
efsa
Elisabetta Bernardi
Enrico Conti
Expo 2015
FAO
ferro
Giuseppe Pulina
Gloria Luzzani
IARC
I mille usi del bovino
Lisa Casali
Meat sounding
Ministero della Salute
obesità
Oms
ormoni
Pollo
proteine
proteine animali
salumi
Salumi italiani
sicurezza alimentare
sprechi
Susanna Bramante
Unaitalia
vitamina B12
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