Literatura académica sobre el tema "Industrie et commerce de la viande"
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Artículos de revistas sobre el tema "Industrie et commerce de la viande"
CHATELLIER, V., P. MAGDELAINE y Y. TRÉGARO. "La compétitivité de la filière volaille de chair française : entre doutes et espoirs". INRA Productions Animales 28, n.º 5 (14 de enero de 2020): 411–28. http://dx.doi.org/10.20870/productions-animales.2015.28.5.3043.
Texto completoCHATELLIER, V. "Les échanges de bovins vivants et de viande bovine dans le monde et dans l’UE : trajectoires productives et commerciales des principaux pays impliqués". INRA Productions Animales 30, n.º 3 (22 de junio de 2018): 199–218. http://dx.doi.org/10.20870/productions-animales.2017.30.3.2245.
Texto completoCornelus, Hannah. "Les animaux pris « dans les parallélépipèdes » de notre hypermodernité". Voix Plurielles 17, n.º 1 (27 de abril de 2020): 193–203. http://dx.doi.org/10.26522/vp.v17i1.2481.
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 completoMouzoun, Séraphin, Toussaint O. Lougbegnon, Laurent G. Houessou y Jean T. C. Codjia. "Valorisation du porc-épic à crête (Hystrix cristata) par les communautés des réserves de biosphère de Pendjari et du W (Bénin)". BOIS & FORETS DES TROPIQUES 335 (15 de marzo de 2018): 39. http://dx.doi.org/10.19182/bft2018.335.a31498.
Texto completoOuellet, Richard. "I. Commerce". Canadian Yearbook of international Law/Annuaire canadien de droit international 44 (2007): 503–18. http://dx.doi.org/10.1017/s0069005800009115.
Texto completoGarmon, Inès. "Digitaliser le doigt. Les écrans tactiles rêvent-ils de viande humaine ?" SHS Web of Conferences 130 (2021): 01002. http://dx.doi.org/10.1051/shsconf/202113001002.
Texto completoAndringa, William Van. "Du sanctuaire au macellum : sacrifices, commerce et consommation de la viande à Pompéi". Food and History 5, n.º 1 (enero de 2007): 47–72. http://dx.doi.org/10.1484/j.food.1.100185.
Texto completoPetrulis, Jason. "Making a global beauty business: the rise and fall of Hong Kong wigs in the 1960s". Entreprises et histoire 111, n.º 2 (6 de septiembre de 2023): 92–112. http://dx.doi.org/10.3917/eh.111.0092.
Texto completoLemieux, Alain. "La réglementation canadienne du commerce du textile et du vêtement". Les Cahiers de droit 33, n.º 1 (12 de abril de 2005): 263–96. http://dx.doi.org/10.7202/043132ar.
Texto completoTesis sobre el tema "Industrie et commerce de la viande"
Cordeiro, Clericy Aquilès. "Prix, qualité et incertitude : la régulation par le marché et les institutions de la filière viande bovine en Uruguay". Toulouse 2, 1999. http://www.theses.fr/1999TOU20019.
Texto completoIn Uruguay, the study of several aspects of the beef industry led us to analyze the flow of information and goods between cattle growers and exporting slaughter-houses (frigoríficos). In the case of a thriving market process, frigoríficos purposely feed incertitude through the pricing system, using a variety of means, especially in buying according to live animal weight, whereas each animal's value is set by the slaughtered animal weight. Such conditions lead Institutions to a specific failure which we'll call "concealed" failure or of "2nd order" as opposed to "1st order" conventional failure studied by Akerlof (1970, Stiglitz (1987) and Orléan (1991)
Sans, Pierre. "Relations verticales et pouvoir au sein du canal de distribution : le cas de l'industrie de transformation de la viande bovine française dans ses rapports avec la distribution moderne". Toulouse 1, 1996. http://www.theses.fr/1996TOU10035.
Texto completoThe aim of this study is to particularize the relationships between beef industry and modern distribution. It analyses both the sources of power and the consequences of the exercise of this power on a dominated firm. In a first part, the author recalls the relationships evolution between industry and distribution during the XXth century. Then, after a presentation of the two activities (beef industry and meat retail), the major theorical approaches of marketing channel are discuted. Finally, the author proposes a model based on the political economy analysis (Stern & Reve, 1980). The second part is dedicated to the analysis of the data collected in a personal interview process involving the eight biggest firms of beef industry and “big distribution” (supermarket chains). It emphasizes how the structures and the processes adopted by big distribution firms lead to a complete control of transactions. The centralization of the buying decisions, the formalization of the requirements and the implication in non-distributive activities (production logistic. . . ) Are used by retail firms to exercise the channel leadership and to prevent the constitution of an industrial oligopoly. To counteract the effects of the retail leadership, beef industry reacts developing resistance, “shunting” and cooperation strategies. Finally, a conclusion emphasizes how this study contribute to a best comprehension of the relationships between meat industry and “big distribution”
Besombes, du Pontavice Cécile. "Pluralité d'acteurs et incertitude sur la qualité des produits : les mondes de qualité dans la filière viande bovine". Paris 10, 2000. http://www.theses.fr/2000PA100136.
Texto completoChatibi, Said. "La filière viande bovine au Maroc : quelle place pour l’élevage traditionnel et quelles bases de qualification pour la viande locale ?" Corte, 2011. http://www.theses.fr/2011CORT0003.
Texto completoIn Morocco, beef supply chain is currently facing major challenges: i) an increasing request due to demographic rise and evolution of food practices and ii) commercial opening induced by the agreements of free exchange signed by Morocco. The extensive breeding based upon local breeds in traditional suckling system, already weakened by the climatic risks, an increasing chain largeness, isolation, and continuous genetic erosion, answers hardly to these requests and undergoes an unbearable competition with the production systems benefiting from more favorable conditions. Thus there is a strong interest for a reflection on possible qualification of the traditional system. How the traditional system is characterized at present and how its products position on the market? Can a qualification by the origin open real perspectives of development for this livestock system? On what bases could it lean on and which devices should be envisaged ? We answer these questions through a work organized in three stages: i) we analyze the breeding practices in three areas of Morocco containing a considerable population of suckling cows of local breeds; ii) we examine the downstream of the supply chain since the marketing of the animals until the consumption of the meat; iii) finally, we lead physicochemical analysis and sensory evaluations in order to identify the sensory properties of this meat able to be exploited in a qualification. Lastly, beyond the empirical aspects, our theorization relates to the identification of what is resource in an activity and how to reveal it as an asset. Furthermore, activation of such resources requires identifying the actors able to activate them. Our results bring an original contribution to these questions
Kizaba, Godefroy Amkampese. "Dynamique de filière et innovations : Stratégies des firmes : Cas de la filière viande bovine française". Lille 1, 1996. http://www.theses.fr/1996LIL12021.
Texto completoDerdouri, Abdelfateh. "L'approvisionnement en viande en Algérie : cas de la Wilaya de Batna". Montpellier 1, 1987. http://www.theses.fr/1987MON10053.
Texto completoThrough understanding the importance of meat ; which here is not only economic and dietetic, but also social and ritual ; the investigations undertaken aim to show which economic policy, regarding the algerian experiment, allows the importance of meat to be given more value, and to reply to an increasing demand which never ends, despite breathtabinghy high prices (as is the case during the celebration'aid el kebir'). This the first part shows, through analysing the dynamics of the supply and the demand for meat, that the adjustment is essentially made through the prices. Therefore an important number of the population observes that it's pratical contribution is becoming less and less, despite state intervention. The second part explains, through studying the case at batna, the way the distribution and production systems function, and also explains their ability to meet the demand of the market. Finally, the analysis of the policy for the development of animal production approves of the current economic policy
Mirade, Pierre-Sylvain. "Contribution à l'amélioration des procédés de traitement des solides par l'air grâce à la description et à la simulation de l'aéraulique ; application au refroidissement et au séchage des viandes". Poitiers, 1996. http://www.theses.fr/1996POIT2268.
Texto completoLakhal, Rached. "Le marché de la viande à Tunis aux XVIIIe et XIXe siècles : élevage , commerce et consommation". Caen, 2011. http://www.theses.fr/2011CAEN1612.
Texto completoFarias, Maffet Gloria. "Des origines à la mondialisation : recherches sur la place de la viande dans la société argentine". Bordeaux 3, 1997. http://www.theses.fr/1997BOR30060.
Texto completoThe populating of argentina during the period of spanish colonisation, helped to develop on cultural identity with the appropriation of land and the exploitation of beef (carne). It is realistic to say that beef has played a cultural role, not only for its very important place in the economy, but also because of its presence throughout history. It was the axis of thought, poetry, literature and language ; and a most important lever for politics, economics, evolution and revolutions of the country from the outset to the present day. The author explains what were the reasons for this country becoming the most important meat producer in the world during the 1900s and why it consequently disappeared from international markets. To day, however, a new beginning is in the offing with new growing markets, new consumers and new approaches to nature. Argentina which is showing the way to other countries in term of management, must take advantage of these opportunities. The large pampa spaces which have preserved the quality of land for agriculture and cattle, are a real chance for the future of humanity. To day "quality first" is the new slogan for argentina beef on the world market
Philipp, Élisabeth. "Approvisionnement de Paris en viande : entre marchés, abattoirs et entrepôts 1800-1970". Paris, CNAM, 2004. http://www.theses.fr/2004CNAM0445.
Texto completoThe evolution of the Paris meat business activity, its markets, slaughterhouses and warehouses, is intrinsically part of the city’s industrial history. The history of Paris’ meat supply reflects the transformation of a sector of the agroalimentary industry driven by two objectives: feed a growing, increasingly urban population spreading across the developing city; provide the industry with meat-offing by products for use as raw materials in agroalimentary and chemical industries. The progressive development of the network and its disappearance from historical locations has provided the opportunity to study readily observable patterns: the geographical spreading of meat professionals and the diversification of their strategies in production sites, under an set of rules evolving in response to urban health and safety regulations, and in particular meat conservation regulations. This aspect is still crucial today
Libros sobre el tema "Industrie et commerce de la viande"
Arkell, H. S. b. 1880. y Canada Live Stock Branch, eds. Finish the feeders in Canada: Keep the heifers at home. [Ottawa?: s.n.], 1994.
Buscar texto completo(Québec), Montréal, ed. To the city of Montreal: The case of the butchers selling in the public markets. [Montréal?: s.n., 1993.
Buscar texto completoBranch, Canada Live Stock, ed. The cattle trade of Western Canada. Ottawa: Dept. of Agriculture, 1997.
Buscar texto completoCanada. Agriculture Canada. Direction générale de la recherche. Accroissement de la capacité de rendement des systèmes de production d'agneaux: Recherche et technologie. Ottawa: Agriculture Canada, Direction générale de la recherche, 1987.
Buscar texto completoChilled Meat Committee. Report on the desirability of establishing throughout the Dominion a complete system of meat chilling, packing and exporting. [Canada: The Committee, 1995.
Buscar texto completoOsler, William. An investigation into the parasites in the pork supply of Montreal. [Montreal?: s.n.], 1985.
Buscar texto completoTribunal canadien du commerce extérieur. Enquête sur la compétitivité des industries canadiennes de l'élevage des bovins et de la transformation du boeuf. Ottawa, Ont: Tribunal canadien du commerce extérieur, 1993.
Buscar texto completoJacques, Agabriel, Bony Jacques, Micol Didier y Institut national de la recherche agronomique (France), eds. Le bison d'Amérique: Élevage, production et qualité de la viande. Paris: Institut national de la recherche agronomique, 1998.
Buscar texto completoTessier, Ulric J. Essai sur le commerce et l'industrie du Bas-Canada. [Québec?: s.n., 1986.
Buscar texto completoCanada, Conseil économique du. Agir ensemble: Productivité, innovation et commerce. Ottawa, Ont: Conseil économique du Canada, 1992.
Buscar texto completoCapítulos de libros sobre el tema "Industrie et commerce de la viande"
"Énergie, industrie et commerce". En Rapport mondial des Nations Unies sur la mise en valeur des ressources en eau 2021, 87–106. United Nations, 2021. http://dx.doi.org/10.18356/9789214030157c012.
Texto completo"Commerce international". En Science, technologie et industrie : tableau de bord de l’OCDE. Éditions OCDE, 2010. http://dx.doi.org/10.1787/sti_scoreboard-2009-33-fr.
Texto completo"Commerce électronique". En Science, technologie et industrie : tableau de bord de l’OCDE. Éditions OCDE, 2010. http://dx.doi.org/10.1787/sti_scoreboard-2009-38-fr.
Texto completo"Adoption du commerce électronique". En Science, technologie et industrie : Tableau de bord de l'OCDE 2017. OECD, 2018. http://dx.doi.org/10.1787/sti_scoreboard-2017-29-fr.
Texto completoBernier, Isabelle. "Chapitre 2. Le Directoire du commerce : une institution au service du Corps des marchands". En Négoce et industrie à Mulhouse, 41–60. Presses universitaires du Midi, 2008. http://dx.doi.org/10.4000/books.pumi.34736.
Texto completoBeaumond, Nils y Philippe Chotteau. "Chapitre 12. Commerce et logistique : le cas de la filière bétail et viande de ruminants". En MediTERRA 2014, 243–62. Presses de Sciences Po, 2014. http://dx.doi.org/10.3917/scpo.cihea.2014.01.0243.
Texto completoDessaux, Pierre-Antoine. "19. Le consommateur oublié : industrie et commerce alimentaire en France". En L'espace de l'histoire, 329–43. La Découverte, 2005. http://dx.doi.org/10.3917/dec.chatr.2005.01.0329.
Texto completo"Le commerce électronique à travers les secteurs et les applications". En Science, technologie et industrie : Tableau de bord de l'OCDE 2017. OECD, 2018. http://dx.doi.org/10.1787/sti_scoreboard-2017-30-fr.
Texto completoInformes sobre el tema "Industrie et commerce de la viande"
Réduire le risque de futures épidémies de maladies infectieuses émergentes en changeant les normes sociales relatives à la consommation de viande de brousse en milieu urbain et en mettant un terme à son commerce. Wildlife Conservarion Society, 2020. http://dx.doi.org/10.19121/2020.report.37436.
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