Potential reduction of greenhouse gas emissions from pig production in China on the basis of households' pork consumption.

Yan, Bojie; Li, Yaxing; Yan, Jingjie; Shi, Wenjiao

Yan, Bojie; Li, Yaxing; Yan, Jingjie; Shi, Wenjiao.

Afiliação

Yan B; College of Geography and Oceanography, Minjiang University, Fuzhou 350108, China.
Li Y; School of Architecture and Urban Planning, Shenzhen University, Shenzhen 518060, China. Electronic address: yanjjzj2018@163.com.
Yan J; College of Telecommunications and Information Engineering, Nanjing University of Posts and Telecommunications, Nanjing 210003, China. Electronic address: yanjjzj2018@163.com.
Shi W; Key Laboratory of Land Surface Pattern and Simulation, Institute of Geographic Sciences and Natural Resources Research, CAS, Beijing 100101, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China.

Environ Int ; 177: 108008, 2023 07.

Article em En | MEDLINE | ID: mdl-37295165

Assuntos

Gases de Efeito Estufa; Carne de Porco; Carne Vermelha; Animais; Suínos; Efeito Estufa; China

Palavras-chave

Greenhouse gas emission; Optimization; Pig production; Reduction; Spatial analysis

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Gases de Efeito Estufa / Carne Vermelha / Carne de Porco Limite: Animals País/Região como assunto: Asia Idioma: En Revista: Environ Int Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China

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