resumen
Abstract
Due to its strong cultural significance, the term “meat” in Argentina has been historically associated with beef, despite its wider definition in the Argentine Food Code. Only by the end of the last century did other meats (poultry and pork) start gaining participation in the Argentinean diet as a result of economic and health-related issues. Meat, in general, is recognized as an important source of high-value proteins by consumers and professionals but
[ver mas...]
dc.contributor.author | Pavan, Enrique | |
dc.contributor.author | Grigioni, Gabriela Maria | |
dc.contributor.author | Aguirre, Patricia | |
dc.contributor.author | Leal, Marcela | |
dc.coverage.spatial | Argentina (nation) | |
dc.date.accessioned | 2018-03-13T12:07:09Z | |
dc.date.available | 2018-03-13T12:07:09Z | |
dc.date.issued | 2017-10 | |
dc.identifier.issn | 2160-6056 | |
dc.identifier.issn | 2160-6064 | |
dc.identifier.other | https://doi.org/10.2527/af.2017.0434 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/2016 | |
dc.identifier.uri | https://academic.oup.com/af/article/7/4/44/4775078 | |
dc.description.abstract | Due to its strong cultural significance, the term “meat” in Argentina has been historically associated with beef, despite its wider definition in the Argentine Food Code. Only by the end of the last century did other meats (poultry and pork) start gaining participation in the Argentinean diet as a result of economic and health-related issues. Meat, in general, is recognized as an important source of high-value proteins by consumers and professionals but not as an important source of minerals and vitamins. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.rights | info:eu-repo/semantics/openAccess | es_AR |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | |
dc.source | Animal Frontiers 7 (4) : 44–47 (October 2017) | es_AR |
dc.subject | Carne | es_AR |
dc.subject | Meat | eng |
dc.subject | Alimentos | es_AR |
dc.subject | Foods | eng |
dc.subject.other | Argentina | es_AR |
dc.title | What is meat in Argentina? | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.rights.license | Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) | |
dc.description.origen | EEA Balcarce | es_AR |
dc.description.fil | Fil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina. Clemson University. Department of Animal and Veterinary Science; Estados Unidos | es_AR |
dc.description.fil | Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Morón. Facultad de Agronomía y Ciencias Agroalimentarias; Argentina | es_AR |
dc.description.fil | Fil: Aguirre, Patricia. Universidad Nacional de Lanús. Instituto de Salud Colectiva; Argentina. FLACSO Facultad Latinoamericana de Ciencias Sociales. Maestría de Estudios Sociales Agrarios; Argentina. Universidad Nacional de San Martín. Antropología Alimentaria- Doctorado en Antropología Social; Argentina | es_AR |
dc.description.fil | Fil: Leal, Marcela. Universidad Maimónides. Facultad de Ciencias Médicas. Licenciatura en Nutrición; Argentina | es_AR |
dc.subtype | cientifico |
Files in this item
This item appears in the following Collection(s)
common
-
Artículos científicos [658]