Literatura académica sobre el tema "Denrées alimentaires"
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Artículos de revistas sobre el tema "Denrées alimentaires"
Bognon, Sabine, Sabine Barles, Gilles Billen y Josette Garnier. "Approvisionnement alimentaire parisien du XVIIIe au XXIe siècle : les flux et leur gouvernance. Récit d’une trajectoire socioécologique". Natures Sciences Sociétés 26, n.º 1 (enero de 2018): 17–32. http://dx.doi.org/10.1051/nss/2018017.
Texto completoBonzi, Bénédicte. "L’aide alimentaire, facteur de résistance pour une démocratie alimentaire". Multitudes 92, n.º 3 (21 de septiembre de 2023): 86–94. http://dx.doi.org/10.3917/mult.092.0086.
Texto completoMeuriot, Véronique, Ludovic Temple y Ali Madi. "Faible transmission des prix internationaux aux marchés domestiques : le poids des habitudes alimentaires au Cameroun". Économie appliquée 64, n.º 3 (2011): 59–84. http://dx.doi.org/10.3406/ecoap.2011.3576.
Texto completoKOEHLE, O., R. LAMAND, L. BOUKBIR, M. BONI, K. CHABAA y G. BORNERT. "Crise sanitaire du « concombre espagnol » : quels enseignements pour la Défense ?" Médecine et Armées Vol. 40 No. 1, Volume 40, Numéro 1 (1 de febrero de 2012): 53–60. http://dx.doi.org/10.17184/eac.6585.
Texto completoDubuisson-Quellier, Sophie. "Consommation et approvisionnement en denrées alimentaires". Oléagineux, Corps gras, Lipides 15, n.º 2 (marzo de 2008): 105–7. http://dx.doi.org/10.1051/ocl.2008.0193.
Texto completoBruegel, Martin. "Le prix du progrès : les additifs chimiques et l’industrialisation de la production alimentaire". Regards croisés sur l'économie 33, n.º 2 (5 de diciembre de 2023): 42–49. http://dx.doi.org/10.3917/rce.033.0042.
Texto completoAmine Alhadj, Souleymane, Djibrine Soudy Imar, André Zoli Pagnah, Mohamed Moctar Mouiche Mouliom y Souley Bagari Iya. "Résidus d’antibiotiques dans la viande bovine et les œufs vendus à N’Djaména et à Moundou (Tchad)". Revue d’élevage et de médecine vétérinaire des pays tropicaux 75, n.º 3 (18 de julio de 2022): 87–91. http://dx.doi.org/10.19182/remvt.36919.
Texto completoCatsaras, Marc V. "Bacillus cereus et hygiène des denrées alimentaires". Bulletin de l'Académie Vétérinaire de France, n.º 1-2 (2002): 73. http://dx.doi.org/10.4267/2042/61508.
Texto completoRakotovao-Ravahatra, Joely Nirina, Zafindrasoa Domoina Rakotovao-Ravahatra, Jean Roger Emile Rasoarahona, Béatrice Raonizafinimanana y Andriamiadana Luc Rakotovao. "Situation de la sécurité sanitaire des denrées alimentaires à Madagascar". International Journal of Progressive Sciences and Technologies 38, n.º 1 (14 de abril de 2023): 123. http://dx.doi.org/10.52155/ijpsat.v38.1.5199.
Texto completoZylbermann, Nicole. "Aspects réglementaires du traitement ionisant des denrées alimentaires". Revue Générale Nucléaire, n.º 4 (julio de 1986): 339–41. http://dx.doi.org/10.1051/rgn/19864339.
Texto completoTesis sobre el tema "Denrées alimentaires"
Dalmet, Christophe. "La notion de denrées alimentaires". Phd thesis, Université d'Avignon, 2009. http://tel.archives-ouvertes.fr/tel-00629627.
Texto completoGirard, Florent. "Réalisation de films ingérables pour la protection externe et interne de denrées alimentaires". Caen, 2001. http://www.theses.fr/2001CAEN2029.
Texto completoPatrier, Julie. "Conservation et stockage des denrées alimentaires en Anatolie centrale au IIe siècle av. J. -C". Strasbourg, 2011. http://www.theses.fr/2011STRA1067.
Texto completoThis thesis aims to present the state of our knowledge on the question of preservation and storage of foodstuffs in the Ancient Near East and more particularly in Central Anatolia in the IInd millennium BC. Indeed, preservation and storage are essential mainstay of the food in any society, by allowing to make foodstuffs available. But beyond this aspect, the subject also allows to approach the everyday life of the ancient societies, at different levels: first of all the technical knowledge (methods of preservation, building of silos, etc. ) but also the social and economic, administrative and political organization. As an archaeologist, the priority was given to archaeological remains, but all available documentation has been taken into account, whether it concerns ceramic pots and seals, or involves written sources or data from archaeobotany, archaeozoology, entomology or chemical analyses. These data are also supplemented, their interpretation nuanced and deepened by information provided by experimental archaeology and ethno-archaeology. This interdisciplinary approach seems to be the only solution allowing to deal with such a subject to have in fine the most complete view possible
Ben, Abdelouahab Jaafar. "Mise au point d'un calorimètre permettant la mesure de la capacité thermique des denrées alimentaires". Lyon, INSA, 1994. http://www.theses.fr/1994ISAL0012.
Texto completoThis dissertation is about the conception of two differential calorimeters. The first operates in temperature linear programming while the second one operates in constant temperature. The first calorimeter was automated and tested on standard material in order to overhaul its working validity and the second one underwent the same process but on water agar gel. Later, the validated and automated calorimeter was used to measure the heat capacity of many food gels by three measurement methods: - by temperature linear freezing - by temperature linear thawing - by temperature steps. The results obtained have been compared and then confronted to the theoretical models in order to validate the methods used and to set up their utilization fields. This paper brings together the measured results and the heat capacity patterning of the frozen food gels. This capacity was measured on water-agar, water-saccharose-agar, water-amidon-agar, water-gelatine and ovalbumin gels with different contents of dried matter. The measurements by differential calorimeters on the gels has shown that in positive temperatures increases and the quantity of the dried matter decreases. However, in negative temperatures, the heat capacity decreases when the quantity of the dried matter decreases. This stud has to be pursued by the systematic analysis of the gels’ structure and texture at the frozen state by analysis techniques such as the microscopy
Bertoli, Monique. "Evaluation de la concentration de certains polluants dans les denrées alimentaires et les tissus humains". Bordeaux 1, 1988. http://www.theses.fr/1988BOR10608.
Texto completoBlivet, Dominique. "Intérêts de l'impédancemétrie pour la détection et le dénombrement de microorganismes dans les denrées alimentaires". Compiègne, 1997. http://www.theses.fr/1997COMP1071.
Texto completoMaille, Véronique. "Etude des dispositions réglementaires relatives aux contrôles biologiques auprès des travailleurs manipulant des denrées alimentaires". Université Louis Pasteur (Strasbourg) (1971-2008), 1986. http://www.theses.fr/1986STR1M197.
Texto completoPatrier, Julie <1983>. "Conservation et stockage des denrées alimentaires en Anatolie centrale au 2. millénaire av. J.-C". Doctoral thesis, Università Ca' Foscari Venezia, 2011. http://hdl.handle.net/10579/1116.
Texto completoI. Subject and scope. It is a truism to say that food was and remains one of the principal concerns of a population, if not its main preoccupation. Still today, the problem of stocks of foodstuffs keeps the markets in flux, and famines in the world are far from having disappeared. These concerns were equally important in Central Anatolia during the second millennium B.C. (periods of the Assyrian, then Hittite merchant colonies in Cappadocia), the context of this thesis, and the study of the conservation and storage of foodstuffs during this period allows us to shed light on the various methods then used. As an archaeologist, I have given priority in my research to archaeological vestiges, but all available documentation has been taken into account, whether it concerns ceramic pots and seals, or involves written sources or data from archaeo-botany, archaeo-zoology, entomology or chemical analyses. This interdisciplinary approach, enabling the most complete view possible, is an absolute necessity for research areas such as this one. The abovementioned data is also supplemented, its interpretation nuanced and deepened by information provided by experimental archaeology and ethno-archaeology. II. Corpus. Since no detailed overview of the subject previously existed, it was first necessary to list all the sites in this zone, and determine which of them possessed storage facilities or information on the conservation of foodstuffs. The complete documentation of the 56 sites inventoried for the geographic and chronological zone was examined (volumes 2 and 3) in the aim of listing and studying in detail both fixed and mobile storage installations. Each facility is discussed and analyzed in its own right, as are all indications or clues as to how it was managed, notably marks on pots and seals. Textual sources having come down to us are both clay tablets written in Akkadian cuneiform or Hittite and inscriptions in Luwian hieroglyphs. To the extent possible, they were inventoried and used. All this data was processed, to the best of our capabilities, according to occupation levels, from the most ancient to the most recent. Each of the sites identified was studied in depth (volume 2) and illustrated (volume 3), presented in alphabetical order using present-day names. Volume 2 is preceded by an introduction explaining the volume’s organisation, the method used to determine the corpus and the difficulties encountered. III. Analysis and synthesis of data. Volume 1, in four parts, is a synthesis of all the data gathered and examined in the documentary corpus. This data is also combined with information from ethno-archaeology and experimental archaeology, supplemented by the comparison with other research domains. III.1. Foodstuffs and preservation methods. The first part deals with the preservation of foodstuffs. Under this heading, we first list available food resources (chapter 1), based both on information found in texts and archaeo-botanical, archaeo-zoological and entomological analyses. Thanks to this data, it is possible to list resources, but in the absence of precise indications it is sometimes difficult to determine what was actually consumed. Factors limiting the conservation of foodstuffs are then studied, in order to determine possible causes of degradation: environmental data, attacks by pests, etc. (chapter 2). Several means can be used to prolong the preservation of foodstuffs, techniques such as drying, smoking, salting, or using various liquids with anti-oxidising properties, even a combination of these techniques (chapter 3). We then present a few case studies within the broad categories of foods: grains, meat and fish, fruits and both alcoholic and non-alcoholic drinks (water, wine, beer, but also milk and its derivatives) (chapter 4). III.2. Analyses of storage facilities. The second part is devoted to the detailed study of storage facilities. Having established a set of definitions, we view each installation from a functional point of view: materials, construction techniques, dimensions, how it works, etc. This enables us to list the specificities of each structure and establish a typology for some (chapter 1). We see that the majority are warehouses and storage rooms, but there are also silos (different modules, the best known being those of the Hittite capital, Boğazköy/Ḫattuša) and underground pits. Other types of installations are most often mentioned in texts as barns or possibly granaries, either because the constructions were not later identified as storage facilities, or because they were located outside the cities and not excavated, or due to the chance element of excavations. The second and last chapter in this part examines the layout to be found in some of these structures as well as the containers, the majority of which are ceramic pots; however, we have not omitted containers made of perishable materials, though they have rarely been preserved in Central Anatolia. They are brought up thanks in particular to textual and ethnographic data, as well as to imprints preserved on the backs of seals. A great deal of attention has been placed on the methodology to be set up for the study of storage containers, in order to identify their function and archaeological visibility, which leads to a disproportion between the different types of containers having come down to us. Given the impossibility of treating all Anatolian pots in detail, we present some case studies. Using a few studies based on textual sources and archaeo-botanical remains discovered in containers, the question arose as to the possibility of matching up ancient names with containers discovered in excavations, but also the foodstuffs with these same containers. Although it is sometimes possible to make certain terms correspond with certain shapes of pot, no recipient seems destined for a single foodstuff – at best, and only in rare cases, for broad categories such as solids or liquids. Finally, a short section attempts to put these containers in their archaeological context and determine the organisation and internal workings of storage spaces. III.3. Protection and management of storage spaces. The third part is devoted to the protection and management of storage spaces. It is in two chapters. The protection and securing of storage installations is first analysed (chapter 1) in terms of two aspects: protection against natural attacks and securing against burglary. The first aspect regroups ways of combating potential deterioration. Several techniques are used, often together, so as to achieve optimum conservation conditions: animal traps, natural insect repellents and insecticides, religious incantations and others. Incantations can also be used against burglaries. In that case, it is preferable to secure access to storage rooms (doors, windows, etc, most often by limiting their number or by providing them with closure devices (seals and locks). Guardians are also employed. A long chapter is devoted to the management of food stocks (chapter 2). It regroups all indications that might enable us to reconstitute how stocks were managed. Administrative practices of the second Anatolian millennium are still not very well known, concerning storage in particular, but also for all aspects linked to food (management of herds, gardens and fields, distribution of rations, etc.). Thus we turn first to the marking of earthenware pottery, as well as to the analysis of some ceramic objects which could have been included in the system, namely “lunulae” (crescent shaped objects, usually perforated at either end). On the condition of a complete and precise study, the place where a seal was discovered enables us to know what was sealed inside the jar and by whom and thus reconstitute part of the internal administrative organization and its relations with the outside world (this is true of course, mainly for large administrative bodies but also on a smaller scale, in the domestic context). Textual sources are examined from the point of view of the agricultural and religious calendar (certain Hittite festivals, known as “seasonal”, included storage installations) and also from the point of view of the personnel linked with foodstuffs (in particular through the analysis of their titles, such as AGRIG, the person in charge of royal stocks during the Hittite era). Finally, the location of storage spaces is again considered, with emphasis on practical aspects of management (filling, for example). III.4. Synthesis. Once catalogued and analysed, data must be put back in its context – at once topographic, on the scale of the city, geographic, on the scale of Central Anatolia, administrative and historic – in order to draw up an inventory, period by period (Old Assyrian, then Hittite), of conservation methods and storage techniques. There is significant disproportion in the data, but there is also a difference in the nature of available documentation for each of the periods, textual in particular. The period of the Assyrian merchant colonies in Cappadocia tells us mainly about private dwellings and archives (particularly in Kültepe, formerly Kaneš), whereas the majority of Hittite texts belong to the religious sphere and we know less about Hittite habitat. In like manner, political and administrative organisation is not exactly similar in the two periods. However, the data consulted was sufficiently complementary and the comparison between the two periods gives us a more precise overview. IV. Conclusion. Given the present state of documentation, the tableau presented here is still only partial. However, this careful examination nonetheless enables us to understand how storage was an integral part of the daily life of the ancient Anatolians, and a feature seemingly omnipresent. It was not possible to detect technical evolutions concerning conservation methods or storage mechanisms, or true geographical particularities. However, the results of this study show clearly that storage facilities and the way they were conceived usually answered to precise needs which were part and parcel of more global modes of thought and organisation. This idea prompts us to examine more closely the fundamental aspects of daily life, and among others, to take storage facilities into account, including simple underground pits, which are sometimes neglected. It is important to see these facilities as more than mere technical installations and to view them from an interdisciplinary point of view: their study provides us with fundamental knowledge much closer to the reality of ancient times in fields as diverse as the history of techniques, urban development or the administrative organisation in Anatolia in the second millennium B.C. This is true for storage, as it is for other areas of daily life as yet insufficiently studied.
I. Problematica e limite della ricerca. E’ un’ovvietà dire che l’alimentazione sia stata e resti una delle preoccupazioni principali di tutte le popolazioni. L’immagazzinamento delle derrate alimentari è ancor oggi un problema all’ordine del giorno dei mercati mondiali e le carestie sono lungi dall’essere scomparse. Preoccupazioni non minori riguardarono le popolazioni dell’Anatolia del II millennio a.C. (il periodo delle colonie assire di Cappadocia), che costituisce il tema di questa tesi. In quanto archeologa, ho concentrato soprattutto la mia attenzione sulla problematica archeologica e sui dati della cultura materiale, ma ho anche preso in considerazione i risultati delle analisi archeobotaniche, archeozoologiche, entomologiche e chimiche. Mi sono anche a lungo soffermata sulle fonti epigrafiche, cercando di dare alla mia ricerca un approccio interdisciplinare. II. Il corpus. L’argomento non è stato prima d’ora trattato da studi di sintesi. Si è dovuto quindi procedere ad una schedatura dettagliata, sito per sito, del materiale per quanto riguarda i dispositivi di stoccaggio e di conservazione dei prodotti alimentari. I dati relativi a 56 siti sono forniti alfabeticamente nei voll. 2 e 3, sia in forma narrativa che in forma grafica e tabellare. I testi cuneiformi pertinenti sono trattati per lo più in traduzione, mettendo in rilievo quando necessario problemi di ordine lessicale e interpretativo. Ciascun dispositivo è stato sottoposto ad analisi specifica, riferendolo anche al tipo di sistema di gestione delle risorse ricostruibile. III. Analisi e sintesi dei dati. Il volume 1, diviso in quattro parti, fornisce la sintesi e le conclusioni dell’intero lavoro, incrociando i dati archeologici ed epigrafici con quelli etnoarcheologici e sperimentali. III.1. Derrate e metodi di conservazione. La prima parte concerne la conservazione dei prodotti alimentari. Si inizia con una presentazione del repertorio delle risorse alimentari disponibili (capitolo 1). Ci si occupa poi dei fattori responsabili del degrado organico e dei limiti di conservazione dei prodotti, dai fattori ambientali agli insetti, ecc. (capitolo 2). Diversi mezzi possono essere utilizzati per prolungare la conservazione di tali prodotti alimentari, come le tecniche di essiccazione, di concimazione, di salatura o l’utilizzazione di diversi liquidi con proprietà antiossidanti, o addirittura una combinazione di parecchie di queste tecniche (capitolo 3). Si propongono da ultimo degli studi di casi, che riguardano le grandi categorie d’alimenti: cereali, latte e suoi derivati, carne, pesci, frutta e bevande (acqua e bevande inebrianti) (capitolo 4). III.2. Analisi dei dispositivi di stoccaggio. La seconda parte della tesi è dedicata all’esame dei dispositivi di stoccaggio. Dopo aver discusso la terminologia e fissato le definizioni tecniche, ogni dispositivo è considerato dal punto di vista funzionale: materiale, tecniche di costruzione, dimensioni, funzionamento ecc. Si arriva così a stabilire la lista dei caratteri specifici di ogni struttura all’interno di una tipologia (capitolo 1). Sono considerati non solo magazzini e generici locali di stoccaggio, ma anche silos e fosse. Altri tipi di dispositivi, attestati unicamente dai testi (fienili o granai) e non identificati sul terreno, vengono ugualmente discussi. Il secondo capitolo di questa parte riguarda lo studio dei contenitori (per lo più di ceramica, ma non solo) e delle sigillature apposte su di essi. Anche qui vengono proposti studi di casi, per l’impossibilità di trattare in modo completo le problematiche della ceramica anatolica di secondo millennio. Ci si sofferma tra l’altro sulla nomenclatura dei recipienti nelle fonti testuali, proponendo alcune ipotesi di identificazione. Anche quando l’identificazione è possibile o probabile, si riscontra tuttavia la pratica di utilizzare lo stesso tipo di contenitore per diversi prodotti alimentari. Infine, in una breve parte finale si tenta di collocare questi contenitori nel loro contesto archeologico e di determinare l’organizzazione e la disposizione interna degli spazi di stoccaggio. III.3. Protezione e gestione degli spazi di stoccaggio. La terza parte è dedicata allo studio della gestione e protezione degli spazi di stoccaggio. La protezione e la sicurezza dei magazzini sono analizzate da due punti di vista (capitolo 1): la protezione contro gli attacchi naturali e la sicurezza contro i furti. Diverse tecniche di difesa sono utilizzate, spesso in modo congiunto, per creare condizioni ottimali di conservazione: dalle trappole per animali, agli insetticidi naturali, agli incantesimi. Gli incantesimi possono essere anche utilizzati come modo di lotta contro i furti. La sicurezza è ricercata attraverso la limitazione di porte e finestre, che vengono per lo più muniti di dispositivi di chiusura (sigillatura e chiavistello). Un lungo capitolo è poi dedicato alle gestione dei prodotti alimentari (capitolo 2). Le pratiche amministrative del secondo millennio in Anatolia sono ancora relativamente mal conosciute, sia per quanto riguarda la gestione diretta degli alimenti, sia altri aspetti ad essa legati (gestione degli animali, dei giardini e dei campi, distribuzione delle razioni ecc.). I marchi apposti sulle giare costituiscono uno degli elementi di riflessione. Ma vi sono anche altri materiali discussi, come le falci di luna miniaturizzate in ceramica e, naturalmente, le sigillature. La disposizione delle sigillature al momento della loro scoperta permette infatti -- a condizione che vi sia un rilievo preciso -- di determinare quello che era sigillato e per conto di chi; e così di ricostituire una parte dell’organizzazione amministrativa interna e dei suoi rapporti con l’esterno. Dalle fonti testuali ittite si ricavano in proposito molte informazioni, a cui si aggiungono quelle sul calendario agricolo e religioso e sul personale addetto ai prodotti alimentari (per es. l’ AGRIG, responsabile dei magazzini reali). III.4. Sintesi. Una volta catalogati e analizzati, i dati devono essere rimessi nel loro contesto, tanto topografico, alla scala della città, geografico, alla scala dell’Anatolia centrale, che amministrativo e storico allo scopo di stabilire un bilancio, periodo per periodo (prima il periodo paleo assiriano poi il periodo ittita) dei metodi di conservazione e delle tecniche di stoccaggio. Si osserva una grande sproporzione nei dati ma anche, per ogni periodo, una differenza nelle natura della documentazione disponibile soprattutto al livello testuale. Infatti il periodo dei fondachi assiriani della Cappadocia ha messo in evidenza principalmente delle abitazioni e degli archivi privati (a Kültepe, l’antica Kanes soprattutto) allora che i testi del dominio ittita appartengono in maggior parte alla sfera religiosa che l’abitazione ittita ci é conosciuta meno bene. Del resto l’organizzazione politica e amministrativa dei due periodi non é del tutto simile. Nonostante ciò i dati consultati sono abbastanza complementari e il paragone fra i due periodi permette di avere una visione d’insieme più precisa. IV. Conclusione. Nello stato attuale della documentazione il quadro presentato é ancora parziale, ma questo esame approfondito permette di capire in che modo lo stoccaggio si integrava nella vita quotidiana degli antichi Anatoliani. E pare che lo stoccaggio sia stato presente ovunque. Non é stato possibile scoprire le evoluzioni tecniche relative ai metodi di conservazione o ai dispositivi di stoccaggio, né delle vere e proprie particolarità geografiche. Ciò nonostante i risultati di questo studio dimostrano chiaramente che la presenza di installazioni di stoccaggio e il modo con cui sono state concepite rispondono a dei bisogni precisi che si inscrivono generalmente in modi di pensiero e di organizzazione globali. Questa riflessione ci spinge dunque a considerare con maggior profondità gli aspetti fondamentali della vita quotidiana e più specialmente a prendere in considerazione le sistemazioni di stoccaggio, comprese le semplici fosse talvolta trascurate. Bisogna imparare a considerare questi dispositivi non solo come semplici installazioni tecniche ma anche da un punto di vista interdisciplinare. Infatti il loro studio permette di stabilire i fondamenti di une conoscenza molto più vicina alla realtà antica in domini tanto diversi quanto la storia delle tecniche, l’urbanistica o ancora l’organizzazione amministrativa dell’Anatolia durante il II millennio avanti Cristo. Questo é vero per lo stoccaggio ma ugualmente per altri domini della vita quotidiana ancora troppo poco evocati.
Andrianary, Juliana. "Etude de la contamination des denrées alimentaires par le relargage de produits organovolatils issus de l'emballage". Toulouse 3, 1995. http://www.theses.fr/1995TOU30173.
Texto completoLates, Vasilica-Adriana. "Systèmes bioanalytiques pour la détermination de la capacité antioxydante et l’ochratoxine A dans les denrées alimentaires". Perpignan, 2011. http://www.theses.fr/2011PERP1054.
Texto completoDaily intake of antioxidants (natural constituents of foodstuffs) reduces the appearance of oxidative stress related diseases. A fast method for quantification of antioxidant activity could serve as an attractive criterion for aliments quality. In this work, a new analytical tool for antioxidant capacity determination was developed. Based on an original coupling between a enzymatic bioreactor and an amperometric biosensor, the system was included in a flow manifold, allowing the processing of real samples with a high throughput rate. Foodstuffs contamination with mycotoxins, secondary fungal metabolites, is an increasing worldwide concern because of the hazard that these compounds present. Together with preventive measures, a fast screening is a way of avoiding the toxic effects upon human health. Hence, we have developed a new analytical tool for the detection of ochratoxin A in wine samples. The immunospecific recognition based on immobilized antibodies on different supports (screen-printed electrodes, porous glass beads), monitored via a redox probe or an enzymatic reaction, is the principle of our technique, capable of in situ measurements
Libros sobre el tema "Denrées alimentaires"
gouvernementale, Observatoire de l'action. Évaluation des besoins de la filière de formation en techniques de transformation des denrées alimentaires. Bujumbura, Burundi: Observatoire de l'action gouvernementale, 2006.
Buscar texto completoThéophile Mbemba Fundu Di Luyindu. Aliments et denrées alimentaires traditionnels du Bandundu en R.D. Congo - Répertoire et composition en nutriments. Paris: Editions L'Harmattan, 2013.
Buscar texto completoCentre de recherche et d'information des organisations de consommateurs (Brussels, Belgium), ed. Les Additifs dans les denrées alimentaires. Bruxelles: CRIOC, 1991.
Buscar texto completoDeboyser, Patrick. Le droit communautaire relatif aux denrées alimentaire. Brussels: E. Story-Scientia, 1989.
Buscar texto completoOrganisation for Economic Co-operation and Development., ed. Food consumption statistics =: Statistiques de la consommation des denrées alimentaires. Paris: O.E.C.D., 1988.
Buscar texto completoRabehanitriniony, Mamy. Rapport de stage sur la microscopie et les analyses des aflatoxines dans les denrées alimentaires, France, 1er mai au 31 juillet 1991. Antananarivo, Madagascar: Repoblika Demokratika Malagasy, Ministère de la recherche scientifique et technologique pour le développement, Centre national de la recherche appliquée au développement rural, Département de recherches zootechniques et vétérinaires, 1991.
Buscar texto completoCommission of the European Communities., ed. Die Qualität der Lebensmittel im einheitlichen Binnenmarkt 1993 =: Food quality in the internal market of 1993 = La qualité des denrées alimentaires dans le grand marché de 1993 : conference acts, Brussels 9 and 10 February 1993. Luxembourg: Office for Official Publications of the European Communities, 1994.
Buscar texto completoManuel sur l’étiquetage des denrées alimentaires pour la protection des consommateurs. FAO, 2021. http://dx.doi.org/10.4060/i6575fr.
Texto completoFood and Agriculture Organization of the United Nations. Manuel Sur l'étiquetage des Denrées Alimentaires Pour la Protection des Consommateurs. Food & Agriculture Organization of the United Nations, 2021.
Buscar texto completoBrosses, de. Etiquetage des denrées alimentaires, tome 2 : Valoriser le produit, Pratique de l'étiquetage. France Agricole, 2002.
Buscar texto completoCapítulos de libros sobre el tema "Denrées alimentaires"
Hocquet, Jean-Claude. "Denrées Alimentaires et Marine Marchande en Méditerranée à la Fin du Moyen Age". En Le marchand et les poids et mesures, 67–89. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003322733-6.
Texto completoMAUERMANN, Marc, Andre BOYE, Max HESSE, Enrico FUCHS, Roman MURCEK, Vincent EISENRAUCH, Tilman KLAEGER y Jialiang YIN. "La sécurité des aliments dans les chaînes d’approvisionnement". En Contrôle et prévention des risques biologiques associés à la contamination des aliments, 321–54. ISTE Group, 2024. http://dx.doi.org/10.51926/iste.9125.ch13.
Texto completoWyczanski, Andrzej. "III. Les denrées alimentaires". En La consommation alimentaire en Pologne aux xvie et xviie siècles, 29–41. Éditions de la Sorbonne, 1985. http://dx.doi.org/10.4000/books.psorbonne.67409.
Texto completo"La production de denrées alimentaires". En L’artisanat dans les cites antiques de l’Algérie, 189–222. Archaeopress Publishing Ltd, 2017. http://dx.doi.org/10.2307/j.ctv177tjbs.12.
Texto completoHUMEAU, Catherine, Mohamed GHOUL y Seraphim PAPANIKOLAOU. "Mode d’action des principales enzymes utilisées en agro-alimentaire". En Mise en oeuvre des procédés enzymatiques et des bactéries lactiques dans les industries agro-alimentaires, 33–45. ISTE Group, 2023. http://dx.doi.org/10.51926/iste.9137.ch3.
Texto completoCHÈNÉ, Christine. "Les additifs comme dangers chimiques dans les aliments". En Les dangers dans la chaîne de transformation et de distribution des denrées alimentaires, 189–227. ISTE Group, 2022. http://dx.doi.org/10.51926/iste.9093.ch5.
Texto completoApfelbaum, Marian y Monique Romon. "Denrées alimentaires destinées à une alimentation particulière". En Diététique et nutrition, 438–69. Elsevier, 2009. http://dx.doi.org/10.1016/b978-2-294-70566-3.00024-4.
Texto completoStanziani, Alessandro. "Accaparement et spéculation sur les denrées alimentaires : au-delà de la pénurie". En Profusion et pénurie, 103–20. Presses universitaires de Rennes, 2009. http://dx.doi.org/10.4000/books.pur.252.
Texto completoWyczanski, Andrzej. "IV. Les méthodes de calcul des quantités de denrées alimentaires et de consommateurs". En La consommation alimentaire en Pologne aux xvie et xviie siècles, 43–51. Éditions de la Sorbonne, 1985. http://dx.doi.org/10.4000/books.psorbonne.67414.
Texto completoBRAUGE, Thomas, Stéphanie COPIN, Mélanie GAY y Graziella MIDELET. "Les produits de la mer peu transformés et les dangers bactériens et parasitaires". En Les dangers dans la chaîne de transformation et de distribution des denrées alimentaires, 71–113. ISTE Group, 2022. http://dx.doi.org/10.51926/iste.9093.ch2.
Texto completoInformes sobre el tema "Denrées alimentaires"
Rohwerder, Brigitte. Soutien équitable pour les moyens de subsistance et la nourriture. Institute of Development Studies, noviembre de 2023. http://dx.doi.org/10.19088/core.2023.010.
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