Qualité des aliments d'origine animale
- Author
- Prache, Sophie
- Published
- [Place of publication not identified] : éditions Quae, 2021.
- Physical Description
- 1 electronic resource (170 pages)
- Additional Creators
- Donnars, Catherine, Prache, Sophie, and Santé-Lhoutellier, Véronique
Access Online
- library.oapen.org , Open Access: OAPEN Library, download the publication
- library.oapen.org , Open Access: OAPEN Library: description of the publication
- Language Note
- French
- Restrictions on Access
- Open Access Unrestricted online access
- Summary
- For the past ten years or so, numerous studies have questioned our consumption of food of animal origin. The impacts of animal husbandry on the environment, the effects on human health of excessive consumption of red meat and cold meats as well as ethical concerns towards animals have changed the image of these products. However, few studies have analyzed their quality in its various dimensions. This is what this book proposes, which takes the main lessons of a collective scientific expertise coordinated by INRAE in 2020. It jointly characterizes the organoleptic, nutritional, health, technological, commercial, usage and image properties of these foods. Covering the entire food manufacturing chain, it points out the breeding and processing factors influencing quality and underlines the possible antagonisms or synergies between the dimensions of quality and between the different stages of product development. The authors also compare the specific commitments of products with quality signs (organic, Red Label, PDO, IGP, STG).
- Subject(s)
- Other Subject(s)
- ISBN
- 9782759232789
9782759232772
9782759232796 - Collection
- OAPEN Library.
- Terms of Use and Reproduction
- Creative Commons https://creativecommons.org/licenses/by-nc-nd/2.0/
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