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Organic meat operations in the United States

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Abstract
Sales of organic meat in the United States have increased more than tenfold in the past 5 years. Consumers concerned about mad cow disease and other health concerns are demanding more organic, natural, and grain-fed alternatives to conventional beef, pork, poultry, and other protein products.
Keywords
beef, US meat production, pork, organic meat, poultry

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Citation

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MLA
O’Bryan, Corliss A., et al. “Organic Meat Operations in the United States.” Organic Meat Production and Processing, edited by Steven C Ricke et al., Wiley-Blackwell, 2012, pp. 13–21.
APA
O’Bryan, C. A., Van Loo, E., Ricke, S. C., & Crandall, P. G. (2012). Organic meat operations in the United States. In S. C. Ricke, E. Van Loo, M. G. Johnson, & C. A. O’Bryan (Eds.), Organic meat production and processing (pp. 13–21). Oxford, UK: Wiley-Blackwell.
Chicago author-date
O’Bryan, Corliss A, Ellen Van Loo, Steven C Ricke, and Philip G Crandall. 2012. “Organic Meat Operations in the United States.” In Organic Meat Production and Processing, edited by Steven C Ricke, Ellen Van Loo, Michael G Johnson, and Corliss A O’Bryan, 13–21. Oxford, UK: Wiley-Blackwell.
Chicago author-date (all authors)
O’Bryan, Corliss A, Ellen Van Loo, Steven C Ricke, and Philip G Crandall. 2012. “Organic Meat Operations in the United States.” In Organic Meat Production and Processing, ed by. Steven C Ricke, Ellen Van Loo, Michael G Johnson, and Corliss A O’Bryan, 13–21. Oxford, UK: Wiley-Blackwell.
Vancouver
1.
O’Bryan CA, Van Loo E, Ricke SC, Crandall PG. Organic meat operations in the United States. In: Ricke SC, Van Loo E, Johnson MG, O’Bryan CA, editors. Organic meat production and processing. Oxford, UK: Wiley-Blackwell; 2012. p. 13–21.
IEEE
[1]
C. A. O’Bryan, E. Van Loo, S. C. Ricke, and P. G. Crandall, “Organic meat operations in the United States,” in Organic meat production and processing, S. C. Ricke, E. Van Loo, M. G. Johnson, and C. A. O’Bryan, Eds. Oxford, UK: Wiley-Blackwell, 2012, pp. 13–21.
@incollection{2068612,
  abstract     = {Sales of organic meat in the United States have increased more than tenfold in the past 5 years. Consumers concerned about mad cow disease and other health concerns are demanding more organic, natural, and grain-fed alternatives to conventional beef, pork, poultry, and other protein products.},
  author       = {O'Bryan, Corliss A and Van Loo, Ellen and Ricke, Steven C and Crandall, Philip G},
  booktitle    = {Organic meat production and processing},
  editor       = {Ricke, Steven C and Van Loo, Ellen and Johnson, Michael G and O'Bryan, Corliss A},
  isbn         = {9780813821269},
  keywords     = {beef,US meat production,pork,organic meat,poultry},
  language     = {eng},
  pages        = {13--21},
  publisher    = {Wiley-Blackwell},
  series       = {IFT Press},
  title        = {Organic meat operations in the United States},
  url          = {http://dx.doi.org/10.1002/9781118229088.ch2},
  year         = {2012},
}

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