Organic Meat Production and Processing
Consumers purchase organic meats for what they perceive as superior taste, better nutritional value, long-term health benefits, or enhanced product freshness. Many consumers also believe organic meat is safer than conventional, perhaps containing lesser amounts of pesticides or foodborne human pathogens. Organic livestock farming, which is reputed to be environmentally friendly and sustains animals in good health resulting in high quality products, has a defined standard with a greater attention to animal welfare and requiring at least 80 percent of feed grown without pesticides or artificial fertilizers. The higher guarantee of the absence o…
Mehr
CHF 163.00
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
Versandkostenfrei
Produktdetails
Weitere Autoren: Ricke, Steven C. (Hrsg.) / Van Loo, Ellen J. (Hrsg.) / Johnson, Michael G. (Hrsg.)
- ISBN: 978-1-118-22922-4
- EAN: 9781118229224
- Produktnummer: 13855120
- Verlag: Wiley-Blackwell
- Sprache: Englisch
- Erscheinungsjahr: 2012
- Seitenangabe: 464 S.
- Plattform: PDF
- Masse: 9'750 KB
Über den Autor
Steven C. Ricke, Professor and Wray Endowed Chair in Food Safety and Director of the Center for Food Safety, Food Science Department, Division of Agriculture, University of Arkansas, Fayetteville, USA Ellen J. Van Loo, Doctoral Researcher, Department of Agricultural Economics, Ghent University, Ghent, Belgium Michael G. Johnson, Emeritus Professor, Food Microbiology & Safety, Food Science Department, Division of Agriculture, University of Arkansas Corliss A. O'Bryan, Post Doctoral Research Associate, Food Science Department, Division of Agriculture, University of Arkansas
1 weiteres Werk von Corliss A. (Hrsg.) O'Bryan:
Bewertungen
Anmelden