Ethical food and the kosher certification: a literature review
Author:
Affiliation:
1. Department of Economics, Management and Institutions, University of Naples Federico II, Naples, Italy
2. University of Naples Federico II, Naples, Italy
Publisher
Emerald
Subject
Food Science,Business, Management and Accounting (miscellaneous)
Reference72 articles.
1. SALT CONTENT OF KOSHER CHICKEN PARTS STUDIED UNDER CONTROLLED CONDITIONS
2. Effect of salt on myoglobin derivatives in the sarcoplasmic extract from pre- and post-rigor beef in the presence or absence of mitochondria and microsomes
3. Practical Resilience Metrics for Planning, Design, and Decision Making
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