<mods:mods version="3.0" xsi:schemaLocation="http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-0.xsd" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns:mods="http://www.loc.gov/mods/v3"><mods:titleInfo><mods:title>A New Definition of Food Quality</mods:title></mods:titleInfo><mods:name type="personal"><mods:namePart type="given">Angelika</mods:namePart><mods:namePart type="family">Meier-Ploeger</mods:namePart><mods:role><mods:roleTerm type="text">author</mods:roleTerm></mods:role></mods:name><mods:abstract>Six criteria should be used to identify important components of quality (which are especially important for organic products):&#13;
- Authentic&#13;
- Functional&#13;
- Biological&#13;
- Nutritional&#13;
- Sensual&#13;
- Ethical</mods:abstract><mods:classification authority="lcc"> Food security, food quality and human health</mods:classification><mods:originInfo><mods:dateIssued encoding="iso8061">1996</mods:dateIssued></mods:originInfo><mods:originInfo><mods:publisher>Elm Farm Research Centre (EFRC), Hamstead Marshall, Newbery, Berkshire, UK</mods:publisher></mods:originInfo><mods:genre>Conference paper, poster, etc. </mods:genre></mods:mods>