Grossrieder, Beat (2024) Pour que la viande bio soit très bonne. Bioactualités, 2024 (6), pp. 22-23.
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Summary in the original language of the document
Du cervelas au jambon: La viande bio peut très bien se ransformer, mais il faut des processus ménageants.
| EPrint Type: | Newspaper or magazine article |
|---|---|
| Keywords: | Biofleisch, Cervelat, Fleischmanufaktur, Pökeln, Trocknen, Kochen, Saumure, Burgrain, Abacus, FiBL5533101 |
| Agrovoc keywords: | Language Value URI
French - Francais jambon http://aims.fao.org/aos/agrovoc/c_3481
French - Francais viande de porc -> viande porcine http://aims.fao.org/aos/agrovoc/c_6120
French - Francais salaison http://aims.fao.org/aos/agrovoc/c_14061
French - Francais pasteurisation http://aims.fao.org/aos/agrovoc/c_5623 |
| Subjects: | Food systems > Food security, food quality and human health Food systems > Processing, packaging and transportation Animal husbandry > Production systems > Pigs |
| Research affiliation: | Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Society > Food quality > Food processing Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Animal > Pigs |
| Deposited By: | Bayer, Erika |
| ID Code: | 53603 |
| Deposited On: | 19 Jul 2024 13:28 |
| Last Modified: | 19 Jul 2024 13:28 |
| Document Language: | French/Francais |
| Status: | Published |
| Refereed: | Not peer-reviewed |
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