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Brazilian Consumers’ Attitudes towards So-Called “Cell-Based Meat”
(Foods. vol. 10, n° 11, pp. 2588, 2021-11)Article de revueOpen access -
Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat
(Foods. vol. 10, n° 2, pp. 353, 2021-02)Article de revueOpen access -
Combining potential oomycete and bacterial biocontrol agents as a tool to fight tomato Rhizoctonia root rot
(Biological Control. vol. 155, pp. 1-12, 2021-04)Article de revue -
What is the impact of the rearing management applied during the heifers' whole life on the toughness of five raw rib muscles in relation with carcass traits?
(Meat Science. vol. 179, pp. 108533, 2021-09)Article de revueOpen access -
Do French agrifood co-ops have a head start in Corporate Social Responsibility? An initial examination of French co-ops and their practices
(Review of Agricultural, Food and Environmental Studies. vol. 101, n° 4, pp. 489-506, 2020-12-01)Article de revue -
Certain relationships between Animal Performance, Sensory Quality and Nutritional Quality can be generalized between various experiments on animal of similar types
(Livestock Science. vol. 250, pp. 104554, 2021-08)Article de revueOpen access -
Review: On-farm and processing factors affecting bovine carcass and meat quality
(Animal. vol. 16, n° Suppl. 1, pp. 100426, 2022)Article de revueOpen access -
Has breed any effect on beef sensory quality?
(Livestock Science. vol. 250, pp. 104548, 2021-08)Article de revueOpen access