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La qualite: valeur strategique essentiel. Aspects qualite.

1984

Sonnet R.

AGROVOC Keywords
ablandamiento attendrissement beef calidad carne de res comportamiento del consumidor consumer behaviour food preferences food technology meat cuts piezas de carne quality sacrificio slaughtering technologie alimentaire tenderizing viande de boeuf
Bibliographic information
Volume 37 ISSN 0035-1296
Other Subjects
Preference alimentaire; Preferencia de alimentos; Piece de viande; Qualite; Tecnologia de los alimentos; Abattage de betail; Comportement des consommateurs
Language
French, Dutch; Flemish
Note
7.refs.; Summaries (Fr, Nl).
Translated Title
English. [Quality: a strategical value [in beef marketing ]]. [Aspects of quality]. [French); Nl (Dutch]
Type
Journal Article; Journal Part; Summary
Source
Revue-de-l'Agriculture (Belgium). (May-Jun 1984). v. 37(3) Fr. ed. p.847-855, Nl. ed. p.831-840. special issue: la production de viande bovine. Nl issue: Landbouwtijdschrift.
Corporate Author
Institut de Boucherie Charcuterie de l' Etat, Namur (Belgium)
Helwan Univ., Alexandria (Egypt). Faculty of Cotton Sciences.
2012-11-15
AGRIS AP
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