State of the art on research about organic certification: a systematic literature review
Author:
Funder
Fundação de Amparo à Pesquisa do Estado de São Paulo
Publisher
Springer Science and Business Media LLC
Subject
General Agricultural and Biological Sciences
Link
https://link.springer.com/content/pdf/10.1007/s13165-022-00390-6.pdf
Reference56 articles.
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2. Apaolaza V, Hartmann P, D’souza C, López CM (2018) Eat organic – Feel good? The relationship between organic food consumption, health concern and subjective wellbeing. Food Qual Prefer 63:51–62. https://doi.org/10.1016/j.foodqual.2017.07.011
3. Aschemann-Witzel J, Maroscheck N, Hamm U (2013) Are organic consumers preferring or avoiding foods with nutrition and health claims? Food Qual Prefer 30:68–76. https://doi.org/10.1016/j.foodqual.2013.04.011
4. Binder N, Vogl C (2018) Participatory Guarantee Systems in Peru: two case studies in Lima and Apurímac and the role of capacity building in the food chain. Sustainability 10:4644. https://doi.org/10.3390/su10124644
5. Brito A, Soder K, Chouinard P, Reis S, Ross S, Rubano M, Casler M (2017) Production performance and milk fatty acid profile in grazing dairy cows offered ground corn or liquid molasses as the sole supplemental nonstructural carbohydrate source. J Dairy Sci:1-15.https://doi.org/10.3168/jds.2017-12618
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