ANALYSIS OF VIRTUAL WATER USE ON FOOD CONSUMPTION USING THE WATER FOOTPRINT CONCEPT IN CITY OF BANDUNG
In producing food takes a lot of water from the beginning of the process to the final product,) that large amounts of freshwater are required throughout the supply chain of a product until the moment of consumption. So that the consumption of food also spend a lot of water contained in food (virtual...
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/23244 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
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