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Serveur d'exploration sur les terroirs - Curation (Istex)

Index « AbsEn.i » - entrée « essentially »
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List of bibliographic references

Number of relevant bibliographic references: 11.
Ident.Authors (with country if any)Title
000163 (2000) Brian Ilbery [Royaume-Uni] ; Moya Kneafsey [Royaume-Uni]Producer constructions of quality in regional speciality food production: a case study from south west England
000411 (2005) Michael B. BeverlandManaging the Design Innovation–Brand Marketing Interface: Resolving the Tension between Artistic Creation and Commercial Imperatives
000696 (2001) Ricardo B. Ferreira [Portugal] ; Maria A. Piçarra-Pereira [Portugal] ; Sara Monteiro [Portugal] ; Virg Lio B. Loureiro [Portugal] ; Artur R. Teixeira [Portugal]The wine proteins
000715 (2003) C. Bn [Royaume-Uni] ; A. Neiland [Royaume-Uni] ; T. Jolley [Royaume-Uni] ; B. Ladu [Nigeria] ; S. Ovie [Nigeria] ; O. Sule [Nigeria] ; M. Baba [Cameroun] ; E. Belal [Cameroun] ; K. Mindjimba [Cameroun] ; F. Tiotsop [Cameroun] ; L. Dara [Tchad] ; A. Zakara [Tchad] ; J. Quensiere [Sénégal]Naturalresource institutions and property rights in inland African fisheries
000784 (2013) Enrico Novelli [Italie]The Dairy Products, Nutritional and Legal Value, an Opportunity for the Defense and Promotion of the Territory
000998 (2003) L. L. Holmes [États-Unis] ; G. HarbottleIn the Steps of William the Conqueror: Neutron Activation Analysis of Caen Stone
000D34 (2000) Eileen O Ourke [Irlande (pays), Niger]The reintroduction and reinterpretation of the wild
001085 (1999) A. Thierry [France] ; M.-B. Maillard [France] ; J.-L. Le Quéré [France]Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening
001189 (1995) Douglas M. Considine ; Glenn D. ConsidineG
001240 (2000) Eileen O'Rourke [Irlande (pays), Niger]The Reintroduction and Reinterpretation of the Wild
001867 (2000) Eric Pradel [France] ; Phillipe Pieri [France]Influence of a grass layer on vineyard soil temperature

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   |clé=    essentially
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