Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Pascal Mainsant"'
Autor:
Pascal Mainsant
Publikováno v:
Administration. :91-95
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb802ba4a224cf4160d356279a694e07
https://doi.org/10.3917/admi.273.0091
https://doi.org/10.3917/admi.273.0091
Autor:
Pascal Mainsant, Wim Verbeke, Alain Jacquet, Pierre Sans, Georges Giraud, Jean-François Hocquette, I. Legrand
Publikováno v:
Consumer attitudes to food quality products
Consumer attitudes to food quality products, 133, Wageningen Academic Publishers, pp. 67-82, 2013, EAAP Scientific Series, 978-90-8686-207-8. ⟨10.3920/978-90-8686-762-2_5⟩
Consumer attitudes to food quality products, 133, Wageningen Academic Publishers, pp. 67-82, 2013, EAAP Scientific Series, 978-90-8686-207-8. ⟨10.3920/978-90-8686-762-2⟩
Consumer attitudes to food quality products ISBN: 9789086867622
Consumer attitudes to food quality products. (133), 2013, 67-82
Consumer attitudes to food quality products, 133, Wageningen Academic Publishers, pp. 67-82, 2013, EAAP Scientific Series, 978-90-8686-207-8. 〈10.3920/978-90-8686-762-2_5〉
Consumer attitudes to food quality products, 133, Wageningen Academic Publishers, pp. 67-82, 2013, EAAP Scientific Series, 978-90-8686-207-8. ⟨10.3920/978-90-8686-762-2_5⟩
Consumer attitudes to food quality products, 133, Wageningen Academic Publishers, pp. 67-82, 2013, EAAP Scientific Series, 978-90-8686-207-8. ⟨10.3920/978-90-8686-762-2⟩
Consumer attitudes to food quality products ISBN: 9789086867622
Consumer attitudes to food quality products. (133), 2013, 67-82
Consumer attitudes to food quality products, 133, Wageningen Academic Publishers, pp. 67-82, 2013, EAAP Scientific Series, 978-90-8686-207-8. 〈10.3920/978-90-8686-762-2_5〉
The French animal food product market is nowadays very segmented, particularly with the proliferation of quality marks relating to: (1) official labels identifying a superior quality (Label Rouge), environmental quality (organic farming) or quality l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ac45782619fcbc0249ed7fc986dd24e
https://hal.archives-ouvertes.fr/hal-01223547
https://hal.archives-ouvertes.fr/hal-01223547
Autor:
Jean-François Hocquette, Pascal Mainsant, Jean-Dominique Daudin, Isabelle Cassar-Malek, Didier Remond, Michel Doreau, Pierre Sans, Dominique Bauchart, Jacques Agabriel, Wim Verbeke, Brigitte Picard
Publikováno v:
INRA Productions Animales
INRA Productions Animales, Paris: INRA, 2013, 26 (4), pp.363-374
Web of Science
HAL
INRA Productions Animales, 2013, 26 (4), pp.363-374
INRA Productions Animales, Paris: INRA, 2013, 26 (4), pp.363-374
Web of Science
HAL
INRA Productions Animales, 2013, 26 (4), pp.363-374
National audience; The production of artificial meat by cell culture is suggested by some scientists as one solution to address the major challenges facing our society: (i) reducing potential discomfort of animals on modern farms or avoiding killing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::87ff3e4b58c4e56afb9146236131b0e9
https://hal.inrae.fr/hal-02648023/file/2013_Hocquette_INRA_Productions_Animales_1.pdf
https://hal.inrae.fr/hal-02648023/file/2013_Hocquette_INRA_Productions_Animales_1.pdf
Autor:
Jean-Dominique Daudin, Jean-François Hocquette, Pascal Mainsant, Pierre Sans, Brigitte Picard, Isabelle Cassar-Malek, Michel Doreau, Didier Rémond, Dominique Bauchart, Jacques Agabriel, Wim Verbeke
Publikováno v:
INRA Productions Animales
INRA Productions Animales, Paris: INRA, 2013, 26 (4), pp.363-374
INRA Productions Animales, Paris: INRA, 2013, 26 (4), pp.363-374
National audience; The production of artificial meat by cell culture is suggested by some scientists as one solution to address the major challenges facing our society: (i) reducing potential discomfort of animals on modern farms or avoiding killing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a6506c24edb502f4f03996137bfbdc1
https://oatao.univ-toulouse.fr/15561/
https://oatao.univ-toulouse.fr/15561/
Autor:
Jean-François Hocquette, Alain Jacquet, Georges Giraud, Isabelle Legrand, Pierre Sans, Pascal Mainsant, Wim Verbecke
Publikováno v:
Annual Meeting of the European Association for Animal Production
61. Annual Meeting of the European Association for Animal Production (EAAP)
61. Annual Meeting of the European Association for Animal Production (EAAP), Aug 2010, Heraklion, Greece
HAL
61. Annual Meeting of the European Association for Animal Production (EAAP)
61. Annual Meeting of the European Association for Animal Production (EAAP), Aug 2010, Heraklion, Greece
HAL
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4af3dfb20651d7eb10e56b68bf5bfa48
https://hal.inrae.fr/hal-02754351
https://hal.inrae.fr/hal-02754351
Publikováno v:
Économie rurale. 195:43
Mainsant Pascal, Soufflet J.F. Coûts de production dans le secteur viande bovine. In: Économie rurale. N°195, 1990. p. 43.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e658e09547adcff64c406a95b0f62c8
https://doi.org/10.3406/ecoru.1990.4035
https://doi.org/10.3406/ecoru.1990.4035
Autor:
Pascal Mainsant, J.F. Soufflet
Publikováno v:
Périodiques Scientifiques en Édition Électronique.
The French beef and livestock production and marketing system is a very interesting case study to understand changing from an artisanal to an industrial system. It is not only a changing in the patterns of the firms ; it is also a changing of the reg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2b554e3b5b922ad5fa9f22f95849f26
https://www.persee.fr/doc/ecoru_0013-0559_1985_num_169_1_3191
https://www.persee.fr/doc/ecoru_0013-0559_1985_num_169_1_3191
Autor:
Pierre Sans, Pascal Mainsant
Publikováno v:
HAL
Séance de l' Académie d’Agriculture de France
Séance de l' Académie d’Agriculture de France, Nov 2015, Paris, France
Séance de l' Académie d’Agriculture de France
Séance de l' Académie d’Agriculture de France, Nov 2015, Paris, France
Evolution des modes de consommation de viande bovine. Séance de l' Académie d’Agriculture de France
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8c6c7f89e75147b8c2cb69ace36f5146
https://hal.archives-ouvertes.fr/hal-01982719
https://hal.archives-ouvertes.fr/hal-01982719