المؤلفون: Schmitt Bernard, Ferry Constance, Mairesse Guillaume, Kerhoas Nathalie, Chesneau Guillaume, Weill Pierre, Mourot Jacques

المصدر: Oilseeds and fats, crops and lipids, Vol 25, Iss 2, p D205 (2018)

مصطلحات موضوعية: fatty acids, animal products, production system, Population Reference Intakes (PRIs), average French diet, Oils, fats, and waxes, TP670-699

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2272-6977; https://doaj.org/toc/2257-6614

URL الوصول: https://doaj.org/article/1a518304ece543609a5a7a0dc538e2e3

المؤلفون: Mourot Jacques, de Tonnac Auriane

المصدر: Oilseeds and fats, crops and lipids, Vol 22, Iss 6, p D610 (2015)

مصطلحات موضوعية: n-3 fatty acids, animal products quality, human health, Oils, fats, and waxes, TP670-699

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2272-6977; https://doaj.org/toc/2257-6614

URL الوصول: https://doaj.org/article/a8763a8248a544aca48958d65c9f5f33

المؤلفون: Mourot Jacques, Guillevic Mathieu

المصدر: Oilseeds and fats, crops and lipids, Vol 22, Iss 6, p D612 (2015)

مصطلحات موضوعية: n-3 fatty acids, hemp, pig, meat quality, Oils, fats, and waxes, TP670-699

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2272-6977; https://doaj.org/toc/2257-6614

URL الوصول: https://doaj.org/article/0ed6aec59d8d418d92cb0dc226aeb46a

المؤلفون: Mourot Jacques

المصدر: Oléagineux, Corps gras, Lipides, Vol 17, Iss 1, Pp 37-42 (2010)

مصطلحات موضوعية: meat quality, pig, poultry, rabbit, lipids, fatty acids, Oils, fats, and waxes, TP670-699

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1258-8210; https://doaj.org/toc/1950-697X

URL الوصول: https://doaj.org/article/101ba416e1414f549443e48758328e0e

المؤلفون: Morise Anne, Hermier Dominique, Combe Nicole, Legrand Philippe, Mourot Jacques, Fenart Evelyne, Weill Pierre

المصدر: Oléagineux, Corps gras, Lipides, Vol 12, Iss 5-6, Pp 400-406 (2005)

مصطلحات موضوعية: alpha-linolenic acid, oleic acid, fatty acid bioavailability, lipogenesis, hamster, Oils, fats, and waxes, TP670-699

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1258-8210; https://doaj.org/toc/1950-697X

URL الوصول: https://doaj.org/article/2bbc4df9321c47f889a4c6b71378bbd6

Alternate Title: Perception of messages associated with three sample menus in a company restaurant : healthy, low carbon footprint and traceable (English)

المؤلفون: Merdji, Mohamed, Certenais, Emmanuelle, Mairesse, Guillaume, Kerhoas, Nathalie, Mourot, Jacques, Dourmad, Jean-Yves

المصدر: In Cahiers de Nutrition et de Diététique August 2019 54(4):230-239

Alternate Title: Multidimensional evaluation and development of a tool for the improvement of sustainability of menus (English)

المؤلفون: Dourmad, Jean-Yves, van der Werf, Hayo M.G., Mairesse, Guillaume, Schmitt, Bertrand, Chesneau, Guillaume, Kerhoas, Nathalie, Mourot, Jacques

المصدر: In Cahiers de Nutrition et de Diététique August 2019 54(4):223-229

Alternate Title: Nature and importance of animal fats in human food (English)

المؤلفون: Mourot, Jacques

المصدر: In Cahiers de Nutrition et de Dietetique December 2017 52(6):295-300

Alternate Title: Changes in the composition of raw materials used in processed meat: consequences on the nutritional quality of products (English)

المؤلفون: Mourot, Jacques ^*

المصدر: In Cahiers de Nutrition et de Diététique October 2019 54(5) Supplement

Alternate Title: Changing rearing practices: Consequences for meat from pigs and other monogastric animals (English)

المؤلفون: Mourot, Jacques

المصدر: In Cahiers de Nutrition et de Dietetique 2010 45(6):320-326