| |
|
|
|
Registro completo
|
|
Biblioteca (s) : |
INIA La Estanzuela; INIA Las Brujas. |
|
Fecha : |
21/02/2014 |
|
Actualizado : |
22/02/2014 |
|
Autor : |
Pereyra, S.Gamba, F. |
|
Título : |
Niveles críticos para el control químico de mancha borrosa en cebada |
|
Fecha de publicación : |
2003 |
|
Fuente / Imprenta : |
La Estanzuela, Colonia (Uruguay): INIA, 2003. |
|
Páginas : |
p. 2 |
|
Serie : |
(INIA Serie Actividades de Difusión ; 337) |
|
Idioma : |
Español |
|
Thesagro : |
CEBADA; CONTROL DE ENFERMEDADES; ENFERMEDADES DE LAS PLANTAS. |
|
Asunto categoría : |
-- |
|
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/354/1/111219210807174021.pdf
|
|
Marc : |
LEADER 00517naa a2200169 a 4500
001 1007726
005 2014-02-22
008 2003 bl uuuu u00u1 u #d
100 1 $aPEREYRA, S.GAMBA, F.
245 $aNiveles críticos para el control químico de mancha borrosa en cebada
260 $c2003
300 $ap. 2
490 $a(INIA Serie Actividades de Difusión ; 337)
650 $aCEBADA
650 $aCONTROL DE ENFERMEDADES
650 $aENFERMEDADES DE LAS PLANTAS
773 $tLa Estanzuela, Colonia (Uruguay): INIA, 2003.
Descargar
Esconder MarcPresentar Marc Completo |
|
Registro original : |
INIA Las Brujas (LB) |
|
|
No copia registrada de este documento.
|
Volver
|
|
|
|
Registro completo
|
|
Biblioteca (s) : |
INIA Tacuarembó. |
|
Fecha actual : |
21/02/2014 |
|
Actualizado : |
31/08/2017 |
|
Tipo de producción científica : |
Trabajos en Congresos/Conferencias |
|
Autor : |
SAN JULIÁN, R.; NUTE, G.; SAÑUDO, C.; FONT I FURNOLS, M.; GUERRERO, L.; MONTOSSI, F. |
|
Afiliación : |
ROBERTO SAN JULIAN SANCHEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GEOFFREY NUTE; CARLOS SAÑUDO; MARÍA FONT I FURNOLS; LUIS GUERRERO; FABIO MARCELO MONTOSSI PORCHILE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
|
Título : |
Sensory evaluation of beef meat produced under different production systems of Uruguay. |
|
Fecha de publicación : |
2005 |
|
Fuente / Imprenta : |
In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 51., 2005, Baltimore, Maryland, USA. Proceedings. |
|
Idioma : |
Inglés |
|
Contenido : |
The world-wide marketing for beef meat is very complex, mainly due to the presence of certain animal diseases, production costs and sale prices.
Within the global consumption of meat, the competition between animal species, different cooking and eating habits in each country impose limits for the growth of a
determined sector. In Europe, there is a possibility for increasing beef meat market, since European countries stay with annual beef meat consumptions quite low (18.9 kg per capita) (Simpson, 2004). The beef meat sector in Europe, mainly intensive orientated systems, has faced, in the last years, so many problems originated by the increasing constrain linked with the concept that red meat is a food product of low quality, no tender and potentially dangerous for human health. The excellent image given by consumers to those products which are coming from extensive production systems could benefit countries like Uruguay. The scientific and technical information are basic and necessary platforms to promote and to valorize red meat products at world-wide level. Uruguayan exports of beef meat products towards to the international market can be limited if this country does not face key strategies for generating information in this especial area. |
|
Palabras claves : |
BEEF MEAT QUALITY; PRODUCTION SYSTEMS; SENSORIAL EVALUATION. |
|
Thesagro : |
CALIDAD DE CARNE. |
|
Asunto categoría : |
L01 Ganadería |
|
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/6814/1/2005-ICOMST-MONTOSSI.pdf
|
|
Marc : |
LEADER 01985nam a2200217 a 4500
001 1023754
005 2017-08-31
008 2005 bl uuuu u01u1 u #d
100 1 $aSAN JULIÁN, R.
245 $aSensory evaluation of beef meat produced under different production systems of Uruguay.$h[electronic resource]
260 $aIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 51., 2005, Baltimore, Maryland, USA. Proceedings.$c2005
520 $aThe world-wide marketing for beef meat is very complex, mainly due to the presence of certain animal diseases, production costs and sale prices. Within the global consumption of meat, the competition between animal species, different cooking and eating habits in each country impose limits for the growth of a determined sector. In Europe, there is a possibility for increasing beef meat market, since European countries stay with annual beef meat consumptions quite low (18.9 kg per capita) (Simpson, 2004). The beef meat sector in Europe, mainly intensive orientated systems, has faced, in the last years, so many problems originated by the increasing constrain linked with the concept that red meat is a food product of low quality, no tender and potentially dangerous for human health. The excellent image given by consumers to those products which are coming from extensive production systems could benefit countries like Uruguay. The scientific and technical information are basic and necessary platforms to promote and to valorize red meat products at world-wide level. Uruguayan exports of beef meat products towards to the international market can be limited if this country does not face key strategies for generating information in this especial area.
650 $aCALIDAD DE CARNE
653 $aBEEF MEAT QUALITY
653 $aPRODUCTION SYSTEMS
653 $aSENSORIAL EVALUATION
700 1 $aNUTE, G.
700 1 $aSAÑUDO, C.
700 1 $aFONT I FURNOLS, M.
700 1 $aGUERRERO, L.
700 1 $aMONTOSSI, F.
Descargar
Esconder MarcPresentar Marc Completo |
|
Registro original : |
INIA Tacuarembó (TBO) |
|
|
Biblioteca
|
Identificación
|
Origen
|
Tipo / Formato
|
Clasificación
|
Cutter
|
Registro
|
Volumen
|
Estado
|
Volver
|
| Expresión de búsqueda válido. Check! |
|
|
