Results 181 to 190 of about 2,716 (201)

Establishment of a sensory grid to prove sensory superiority of label rouge beef from aquitaine

2014
The defense and management organisation are allowed to use an alternative COFRAC method (program 133) to prove the sensory superiority of Red Label (LR) products. In Aquitaine, there are 4 beef LR and 1 milk-lamb LR. At first, a jury of qualified people from each link of the supply chain (breeders, slaughterers, butchers) was established and trained ...
Ellies-Oury, Marie-Pierre, Rousseau, Gilles, Papillon, Sandrine, Dauvergne, Anne, Arranz, Jean-Marc, Recondo, Xavier, Jacob, Hervé, Micol, Didier   +7 more
openaire   +1 more source

Responses of two genotypes of chicken to the diets and stocking densities typical of UK and ‘Label Rouge’ production systems: I. Performance, behaviour and carcass composition

Meat Science, 1997
P D Lewis, G C Perry
exaly  

La production de porc Label Rouge et les productions de races locales

2017
La production de porc Label Rouge et les productions de races locales.
openaire   +1 more source

"Fil rouge könnte zu einem Label in der Heimlandschaft werden"

2001
Gschwind, Kurt, Willmann, Herbert, Zwahl, Enrica   +2 more
openaire   +1 more source

Competition regulation against quality policy: the «Label Rouge» in the French Poultry Industry

1997
Raynaud, Emmanuel, Egizio, Valceschini, Raynaud, Emmanuel, Egizio, Valceschini   +3 more
openaire   +1 more source

Once a quality-food consumer, always a quality-food consumer? Consumption patterns of organic, label rouge, and geographical indications in French scanner data

Review of Agricultural Food and Environmental Studies, 2020
Mathieu Lambotte, Stéphane De Cara, Valentin Bellassen   +2 more
exaly  

Etude des pratiques en antibiothérapie dans la filière poulet de chair Label Rouge

La lutte contre l’antibiorésistance, à présent reconnue comme un problème public mondial majeur, passe par l’utilisation raisonnée des antimicrobiens. Diminuer leur utilisation est ainsi un défi pour l’agriculture, en particulier pour les productions animales hors sol, dont les espèces figuraient en 2013 en France parmi les plus exposées aux ...
openaire   +1 more source

Complexity and aggression in label rouge chickens

1998
Estevez, I., Newberry, R.C., Faure, J.M.
openaire   +1 more source

Responses of two genotypes of chicken to the diets and stocking densities of conventional UK and Label Rouge production systems—II. Sensory attributes

Meat Science, 1997
G C Perry, P D Lewis, G R Nute
exaly  

Viandes bovines Label Rouge : une réponse de l’interprofession face aux préoccupations environnementales et sociales.

The French livestock and meat interprofessional organisation (Interbev) committed to a move upmarket in production to improve the image of beef in the face of the various controversies to which it is subject. The ambition is to massively develop the Label Rouge approach for beef cattle, and not to create a new market segment.
openaire   +1 more source