Results 211 to 220 of about 2,638 (232)
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How often, how much? An analysis of Label Rouge salmon purchases in France

Aquaculture Economics & Management, 2022
Arnar Buason   +2 more
openaire   +1 more source

Delivering Food Safety, Food Quality, and Sustainable Production Practices: The Label Rouge Poultry System in France

American Journal of Agricultural Economics, 1999
evident. Aside from seeking cost efficiencies, the two motives most important in the formation and coordination of supply chains are (a) identifying and preserving quality traits and (b) controlling risks from adulteration and contamination. These two motives, and the consequent need for traceability, will become even more central to the development of
openaire   +2 more sources

Baton Rouge—A Neopragmatic Regional Geographic Approach

Urban Science, 2021
Olaf Kühne, Corinna Jenal
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

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   +7 more
openaire   +1 more source

Baton Rouge (Louisiana): On the Importance of Thematic Cartography for 'Neopragmatic Horizontal Geography’

KN - Journal of Cartography and Geographic Information, 2020
Olaf Kühne, Corinna Jenal
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

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

2001
Gschwind, Kurt   +2 more
openaire   +1 more source

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