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Modelling of beef sensory quality for a better prediction of palatability

dc.contributor.authorHocquette, Jean-François
dc.contributor.authorWezemael, Lynn Van
dc.contributor.authorChriki, Sghaier
dc.contributor.authorLegrand, Isabelle
dc.contributor.authorVerbeke, Wim
dc.contributor.authorFarmer, Linda
dc.contributor.authorScollan, Nigel D.
dc.contributor.authorPolkinghorne, Rod
dc.contributor.authorRødbotten, Rune
dc.contributor.authorAllen, Paul
dc.contributor.authorPethick, David
dc.date.accessioned2017-09-27T11:23:46Z
dc.date.available2017-09-27T11:23:46Z
dc.date.created2014-09-19T13:49:38Z
dc.date.issued2014
dc.identifier.citationMeat Science. 2014, 97 (3), 316-322.
dc.identifier.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/11250/2457053
dc.language.isoeng
dc.titleModelling of beef sensory quality for a better prediction of palatability
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionacceptedVersion
dc.source.pagenumber316-322
dc.source.volume97
dc.source.journalMeat Science
dc.source.issue3
dc.identifier.doi10.1016/j.meatsci.2013.07.031
dc.identifier.cristin1156059
dc.relation.projectNorges forskningsråd: 199406
dc.relation.projectNorges forskningsråd: 224820
dc.relation.projectFondet for forskningsavgift på landbruksprodukter: 201307
dc.relation.projectNofima AS: 4048
cristin.unitcode7543,3,2,0
cristin.unitnameRåvare og prosess
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode2


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