| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8106246 | Journal of Cleaner Production | 2014 | 10 Pages |
Abstract
Moreover, studies of pork, beef and fish (sardines) were also included for comparison using a functional unit based on an identical protein content. The results (excluding subsequent packaging) showed that the production of broiler chicken could be preferable in comparison to other types of meat due to its lower global warming potential. On the contrary, sardines presented a reduction of 88% in comparison with the chicken profile; however, the availability of sardines for consumption may be limited throughout the year due to EU fishing protocols concerning sea stocks protection.
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Authors
Sara González-GarcÃa, Zaira Gomez-Fernández, Ana Cláudia Dias, Gumersindo Feijoo, Mª Teresa Moreira, Luis Arroja,