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Dans quelle mesure les procédés de transformation sont-ils compatibles avec l'image que les consommateurs se font du caractère biologique des aliments ?

Author

Listed:
  • Ida Fartsi

    (ITAB - Institut Technique de l'Agriculture Biologique, GRANEM - Groupe de Recherche Angevin en Economie et Management - UA - Université d'Angers - AGROCAMPUS OUEST - Institut National de l'Horticulture et du Paysage)

  • Ivan Dufeu

    (GRANEM - Groupe de Recherche Angevin en Economie et Management - UA - Université d'Angers - AGROCAMPUS OUEST - Institut National de l'Horticulture et du Paysage)

  • Gwenaëlle Briand Decré

    (LEMNA - Laboratoire d'économie et de management de Nantes Atlantique - IEMN-IAE Nantes - Institut d'Économie et de Management de Nantes - Institut d'Administration des Entreprises - Nantes - UN - Université de Nantes)

  • Jean Marc Ferrandi

    (ONIRIS - École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique)

  • Gildas Appere

    (GRANEM - Groupe de Recherche Angevin en Economie et Management - UA - Université d'Angers - AGROCAMPUS OUEST - Institut National de l'Horticulture et du Paysage)

  • Muriel Travers

    (LEMNA - Laboratoire d'économie et de management de Nantes Atlantique - IEMN-IAE Nantes - Institut d'Économie et de Management de Nantes - Institut d'Administration des Entreprises - Nantes - UN - Université de Nantes)

  • Rodolphe Vidal

    (ITAB - Institut Technique de l'Agriculture Biologique)

Abstract

No abstract is available for this item.

Suggested Citation

  • Ida Fartsi & Ivan Dufeu & Gwenaëlle Briand Decré & Jean Marc Ferrandi & Gildas Appere & Muriel Travers & Rodolphe Vidal, 2021. "Dans quelle mesure les procédés de transformation sont-ils compatibles avec l'image que les consommateurs se font du caractère biologique des aliments ?," Post-Print hal-03585759, HAL.
  • Handle: RePEc:hal:journl:hal-03585759
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