منابع مشابه
Organic vs. Non-Organic Food Products: Credence and Price Competition
We analyze the organic and non-organic production choices of two firms by considering customers’ trust in organic food products. In the context of customers’ possible willingness to pay a premium price and their mistrust in organic food products, two firms first make choices on offering organic and non-organic food products. If offering organic products, a firm can further invest in the credenc...
متن کاملMarketing Strategies for Organic Products in Iran
The strategic planning of marketing and the application of marketing strategies for achieving sustainable competitive advantages are of the factors that help the survival of producers of agricultural organic products. Although, there are evidences of the growth of organic farming in Iran but, there are no useful information and proposals for making marketing strategies in organic production hol...
متن کاملClinical applications of urinary organic acids. Part 2. Dysbiosis markers.
Part 1 of this series focused on urinary organic acids as markers of detoxification; part 2 focuses on dysbiosis markers. Intestinal microbial growth is accompanied by the release of products of their metabolism that may be absorbed and excreted in urine. Several organic acids are known to be specific products of bacterial metabolic action on dietary polyphenols or unassimilated amino acids or ...
متن کاملClinical applications of urinary organic acids. Part I: Detoxification markers.
Modern instrumentation allows the measurement of organic acids in urine in their physiological concentration ranges. Eight of the compounds that are reported can serve as markers for specific toxicant exposure or detoxification challenges. Xylene exposure causes elevation of 2-methylhippurate, and orotic acid elevation reveals ammonia challenge that exceeds the capacity of the urea cycle. Gener...
متن کاملComparing the Food Safety Record of Pasteurized and Raw Milk Products – Part 1
Historical Perspective Early last century milk products caused approximately 1 out of every 4 outbreaks due to food or water in the United States (Weisbecker 2007). As we begin the 21st century in this country, dairy products cause the fewest outbreaks of all the major food categories (e.g., beef, eggs, poultry, produce, seafood) (CSPI 2008). This drastic improvement in the safety of milk over ...
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ژورنال
عنوان ژورنال: Eiyo To Shokuryo
سال: 1960
ISSN: 1883-8863
DOI: 10.4327/jsnfs1949.13.253