Titre (en)
Checkpoint
HalInra
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Serveur d'exploration sur les terroirs - Checkpoint (HalInra)

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List of bibliographic references

Number of relevant bibliographic references: 8.
Ident.Authors (with country if any)Title
000208 (2016) Marie Thiollet-Scholtus ; Kateryna Pidorenko [France] ; Claire Pernet [France]Which risk assessment of water quality in PDO vineyards in Burgundy (France) ?
000A47 (2011) Adeline Derkimba [France] ; Etienne Verrier [France] ; François Casabianca [France]PDO project for Corsican pork as an innovation for the whole marketing chain
000C57 (2010) Christel Renaud [France] ; Marc Benoit ; Frédérique Jourjon [France]An approach for evaluation of compatibility between grape quality and environmental objectives in Loire valley PDO wine production
000F00 (2008) Claire Sulmont-Rossé [France] ; Yves Le Fur [France] ; Géraldine Enderli [France] ; Annick Lebecque [France] ; Corinne Amblard [France] ; Cécile Bord [France] ; Georges Giraud [France]Which knowledge do consumers living far from production area have from PDO food products? A case study on French cheese and wine
000F23 (2008) Vincent Thenard [France] ; Frédéric Carrière [France] ; Guillaume Martin [France] ; Michel Duru [France]Dairy farming styles adopting technical changes for new PDO specifications
001022 (2006) Martine Napoleone [France] ; Jean-Pierre Boutonnet [France]The PDO Pélardon, the federator of new individual and collective dynamics
001165 (2005) Romdhane Karoui [France] ; Jacques-Olivier Bosset [Suisse] ; Gerard Mazerolles [France] ; Asylbek Kulmyrzaev [Suisse] ; Eric Dufour [France]Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyere and L'Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation
001166 (2005) Romdhane Karoui [France] ; Jacques-Olivier Bosset [Suisse] ; Gerard Mazerolles [France] ; Asylbek Kulmyrzaev [Suisse] ; Eric Dufour [France]Monitoring the geographic origin of both experimental French Jura hard cheeses and Swiss Gruyere and L'Etivaz PDO cheeses using mid-infrared and fluorescence spectroscopies: a preliminary investigation

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