1.EIT Food - EU PRO4BAKE project: Improve artigianal bakeries performances considering both demand forecast and process optimisation: the EIT FOOD Pro4Bake approac

作　　者：Remigio Berruto ;Remigio Berruto ;Sara Beduschi 等

出　　处：Proceedings in Food System Dynamics. 2021 ;2021:126-132.doi:10.18461/pfsd.2021.2115

出版社：Proceedings in Food System Dynamics

文章 ID：1037106459

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2.Erasmus+ EU FIELDS project: bioeconomy, digitalisation and sustainability skill needs designed with a multidisciplinary approac

作　　者：Francesca Sanna ;Francesca Sanna ;Remigio Berruto 等

出　　处：Proceedings in Food System Dynamics. 2021 ;2021:233-239.doi:10.18461/pfsd.2021.2125

出版社：Proceedings in Food System Dynamics

文章 ID：1037106466

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3.EIT Food - EU PRO4BAKE project: Improve artigianal bakeries performances considering both demand forecast and process optimisation: the EIT FOOD Pro4Bake approach

作　　者：Remigio Berruto ;Sara Beduschi ;Botta Giulia 等

出　　处：Proceedings in Food System Dynamics. 2021 ;:126-132.doi:10.18461/pfsd.2021.2115

出版社：Proceedings in Food System Dynamics

文章 ID：263565453

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4.Erasmus EU FIELDS project: bioeconomy, digitalisation and sustainability skill needs designed with a multidisciplinary approach

作　　者：Francesca Sanna ;Remigio Berruto ;Botta Giulia 等

出　　处：Proceedings in Food System Dynamics. 2021 ;:233-239.doi:10.18461/pfsd.2021.2125

出版社：Proceedings in Food System Dynamics

文章 ID：263565463

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