Mediterranean animal production: development or decline ?
Rancourt M. de, Mottet A.. |
13-22 |
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PIRINEOVI (INTERREG IIIA France-Espagne) analyse technico-économique des systèmes de production ovins viande des Pyrénées. Résultats préliminaires
Cazalot G., Belvèze J., Pardos L., Fantovat E., Larraz V.. |
23-30 |
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Sustainable development of mixed farming systems in a newly reclaimed area in Egypt
Ahmed A.M., Alsheikh S.M., Sadek R.R.. |
31-38 |
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Perspectives de la production ovine au Maroc
Boulanouar B., Paquay R.. |
39-47 |
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The sustainable production of Mediterranean cheeses. Highlights of the home-made cheeses from Sierra de Cádiz (Andalusia, Spain)
Navarro L., Ruíz F., Ruiz Avilés P.. |
49-53 |
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The last survivors of Grey cattle resisting extinction. A case study of characteristics and sustainability of traditional systems of native Grey cattle breeds
Soysal M.I., Kök S.. |
55-63 |
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Biodiversity studies of ruminant Mediterranean species through DNA molecular markers
Avellanet R., Martín-Burriel I., Sanz A., Rodellar C., Osta R., Pons A., Puigserver G., Segui R., Alabart J.L., Folch J., Crespo M.J., Argüello S., Chomón N., Reta M., Zaragoza P.. |
65-70 |
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Les nouvelles stratégies et les perspectives de l'élevage traditionnel au Maroc dans le contexte de la mondialisation
Chiche J.. |
71-77 |
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Stocking rate increase based on pasture improvement in the Maestrazgo Region of Teruel (NE Spain)
Delgado I., Congost S., Ochoa M.J., Nuez T.. |
79-83 |
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Mobility and feeding strategies in the pastoral systems of the Syrian Badiah
Dutilly-Diane C., Saint-Macary C., Tiedeman J., Arab G., Batikha N., Ghassali F., Khoudary E.. |
85-90 |
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Development of an information system for the environmental and economic management of the Dehesa/Montado ecosystem in Extremadura and Alentejo
Espejo Díaz M., Martín Bellido M., Espejo Gutiérrez de Tena A., Matos C.. |
91-96 |
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Recent evolution of suckler cow farming systems in the Spanish central Pyrenees
García-Martínez A., Bernués A., Riedel J.L., Olaizola A.M.. |
97-102 |
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The sustainability of the dehesas
Gómez Cabrera A., De Pedro Sanz E.. |
103-107 |
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Trends in the transformation of livestock systems in Lithuania
Juškiene V., Juška R.. |
109-114 |
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La valorisation des productions bovines biologiques catalanes
Lavoinne T., Milán M.J., Rota M., Prat A., Bartolomé J., Plaixats J.. |
115-120 |
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Perspective of sustainable Piemontese cattle rearing in the north-west of Italy
Lazzaroni C., Biagini D.. |
121-126 |
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The economic effects of the CAP reform on Aragonese sheep farms
Manrique E., Zamudio A., Olaizola A.M.. |
127-132 |
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Analysis of the contribution of sales of Ternasco de Aragón PGI to the economic results of farms
Maza M.T., Pardos L., Fantova E.. |
133-138 |
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Elevage pastoral et feu agricole en Corse : vers la maîtrise de la tradition
Peraudeau M., Santucci P., Paoli J.C., Bouche R.. |
139-142 |
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Future prospects and maintenance of goat farming in mountainous areas: a quantitative analysis
Sayadi S., Calatrava J.. |
143-148 |
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Dairy cattle systems in Morocco as affected by structural adjustment policies
Sraïri M.T.. |
149-154 |
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L'élevage ovin viande dans les régions méditerranéennes françaises : entre filières et territoire
Tchakérian E., Bataille J.F., Chauvat S.. |
155-160 |
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Iberian pig production: the problems of success
Daza A., Olivares A., Rey A.I., Ruiz J., López-Bote C.J.. |
163-171 |
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Performance at slaughter and beef quality characteristics of some Mediterranean beef breeds compared to Central and North European breeds (GemQual EU Project)
Gigli S., Failla S., Iacurto M., Contò M., Sañudo C., Olleta J.L., Albertí P., Panea B., Hocquette J.F., Ertbjerg P., Christensen M., Nute G.R., Richardson I., Williams J.L.. |
173-182 |
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Cabri de Corse : questions préalables à une démarche de certification
Bordeaux C., Lambert A., Casabianca F., Prost J.A., Bouche R.. |
183-188 |
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Pecorino di Lucardo: a sheep's milk cheese historically going back to the Middle Ages, produced during the XXI century
Brajon G., Aggravi G., Perfetti M.G., Petreni A., Profumo A.. |
189-195 |
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Quality strategies and local farm produce in Mediterranean mountainous areas: the case of handmade goat's cheese in the southeastern Spanish Betic Massif
Calatrava J., Sayadi S.. |
197-203 |
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Meat from young goats raised in argan tree forest (Morocco): emerging product to valorise
El Aïch A., Morand-Fehr P., Bas P., Araba A., Bourbouze A.. |
205-210 |
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Les produits de l'élevage ovins steppiques : cas des agneaux de Djelfa
Kanoun M., Kanoun A., Baira M., Ziki B.. |
211-217 |
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Colour characteristics of soppressata obtained from Casertana pig autochthonous ancient genetic type (AAGT)
Barone C.M.A., Castellano N., Gigante G., Liguori L., Occidente M., Matassino D.. |
219-222 |
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Some typical traditional products obtained from Casertana pig autochthonous ancient genetic type (AAGT): ripening loss
Castellano N., Barone C.M.A., Gigante G., Incoronato C., Matassino D.. |
223-227 |
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Sensory characteristics of prosciutto (dry cured ham) and fiocco obtained from pig ancient autochthonous genetic type (AAGT) Casertana
Barone C.M.A., Castellano N., Gigante G., Liguori L., Varricchio G., Matassino D.. |
229-232 |
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Une application pratique de la traçabilité individuelle chez l'agneau à viande. La première certification de traçabilité individuelle de viande d'agneau en Espagne
Congost S., Abad F., Albiol A., Lozano S., Delfa R.. |
233-240 |
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Ox meat traceability: practical implementation using electronic identification and molecular markers
Egozcue J., Lavín P., Soret B., Arana A.. |
241-245 |
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Results of the dissection of ripened prosciutto (dry cured ham) obtained from Casertana pig autochthonous ancient genetic type (AAGT)
Gigante G., Barone C.M.A., Castellano N., Inglese F., Matassino D.. |
247-249 |
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Proteomics approach for the definition of a molecular identity card of the traditional meat product fiocco sannita obtained from ancient autochthonous genetic type (AAGT) Casertana pig. Preliminary results
Inglese F., Castellano N., Picariello G., Trani A., Matassino D.. |
251-256 |
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The Mallorca Black pig: production system, conservation and breeding strategies
Jaume J., Gispert M., Oliver M.A., Fàbrega E., Trilla N., Tibau J.. |
257-262 |
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The growth rate and carcass quality of lambs of Zelaznenska sheep reared in different maintenance conditions
Kuznicka E., Rant W., Radzik-Rant A.. |
263-266 |
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The role of producers' associations in the valorisation of traditional products: an Italian North-West poultry and rabbit breeds consortium
Lazzaroni C., Moriano G.. |
267-271 |
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Sardinian fermented sheep sausage: microbial biodiversity resource for quality improvement
Mangia N.P., Murgia M.A., Garau G., Merella R., Deiana P.. |
273-277 |
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Rabbit meat production as affected by a delayed-weaning technique
Marongiu M.L., Pinna W., Floris B., Nizza A.. |
279-285 |
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Atherogenic and thrombogenic index, acidic composition of lipid fraction of adipose subcutaneous tissue of female ancient autochthonous genetic type (AAGT) Casertana. Preliminary results
Matassino D., Amerotti F., Gigante G., Inglese F., Quinto M., Di Luccia A.. |
287-292 |
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Relation between conformation grade and different measurements of IGP Ternera de Navarra beef carcasses using computer image analysis
Mendizábal J.A., Sagarzazu M., Purroy A.. |
293-296 |
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Sensory evaluation of several European cattle breeds
Olleta J.L., Sañudo C., Monsón F., Panea B., Albertí P., Campo M., Christensen M., Ertbjerg P., Failla S., Gigli S., Hocquette J.F., Hughes S.I., Williams J.L., Nute G.R.. |
297-300 |
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Fat colour, a traceability parameter of grass feeding in lambs
Ripoll G., Joy M., Muñoz F., Albertí P., Delfa R.. |
301-306 |
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Etude de la qualité du lait des ovins laitiers en Tunisie
Rouissi H., Kamoun M., Rekik B., Tayachi L., Hammami S., Hammami M.. |
307-311 |
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Les jambons secs comme produits marqueurs de l'identité méditerranéenne. Une analyse croisée des conditions de leurs protections officielles en France et en Espagne
Sans P., Casabianca F.. |
313-318 |
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Molecular markers as guarantee of bovine meat traceability
Sanz A., De Blas I., Zaragoza P., Martín-Burriel I., Casasús I., Revilla R., Rodellar C.. |
319-323 |
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Sensory evaluation of lamb produced under different production systems from Uruguay and Europe
Sañudo C., San Julián R., Campo M., Olleta J.L., Font i Furnols M., Oliver M.A., Álvarez I., Cañeque V., Branscheid W., Wicke M., Nute G.R., Montossi F.. |
325-331 |
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Production de veaux rosés Salers : effets du type de fourrage et du niveau de concentré sur les caractéristiques de la carcasse et la qualité de la viande
Serrano E., Agabriel J., Micol D.. |
333-339 |
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Effects of the supplementation of olive cake and cactus pad silage on sheep intramuscular fatty acid composition
Vasta V., Abidi S., Ben Salem H., Nefzaoui A., Priolo A.. |
341-344 |
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Differentiation strategies and marketing networks: evidence from breeders in two marginal areas of Tuscany
Brunori G., Cerruti R.. |
347-359 |
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Commercial distribution: current situation and trends. Opportunities
Latorre Plá E.. |
361-364 |
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Attentes et attitudes des consommateurs urbains face aux produits laitiers : cas de la commune de Tunis
Khaldi R., Haddad M., Padilla M.. |
365-375 |
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Les changements dans la structure de la filière de la viande face à la qualité
Moruzzo R.. |
377-381 |
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Organisation of the beef cattle sector in the autonomous community of the Basque country (Spain)
Ruiz R., Mandaluniz N., Amenabar M.E., Beltrán de Heredia I., Oregui L.M., Arranz J., Ugarte E.. |
383-388 |
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L'approvisionnement du grand Beyrouth en viande bovine : fonctionnement, contraintes et perspectives
Zitouni I.. |
389-396 |
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Demand analysis for dairy products in Tunisia: an econometric approach
Dhehibi B., Khaldi R.. |
397-404 |
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Adversities and opportunities in the production of Oscypek cheese and in the traditional grazing system of Polish mountain sheep
Kuznicka E., Rant W., Radzik-Rant A.. |
405-407 |
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Uncertainties and opportunities of sheep production in Extremadura
López Gallego F., Espejo Díaz M.. |
409-411 |
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Do experts' sensory assessment match consumers' hedonic valuations ? an exploratory analysis on cured ham
Resano H., Roncalés P., Sanjuán A.I., Cilla I., Del Rio S., Albisu L.M.. |
415-421 |
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Dans quel système de contrôle sanitaire est consommée la viande bovine au Liban : cas du Grand Beyrouth
Zitouni I.. |
423-429 |
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