Towards models for the prediction of beef meat quality during cooking
dc.contributor.author | Kondjoyan, Alain | |
dc.contributor.author | Kohler, Achim | |
dc.contributor.author | Realini, Carolina E. | |
dc.contributor.author | Portanguen, Stéphane | |
dc.contributor.author | Kowalski, Ryszard | |
dc.contributor.author | Clerjon, Sylvie | |
dc.contributor.author | Gatellier, Philippe | |
dc.contributor.author | Chevolleau, Sylvie | |
dc.contributor.author | Bonny, Jean-Marie | |
dc.contributor.author | Debrauwer, Laurent | |
dc.date.accessioned | 2018-04-18T07:44:13Z | |
dc.date.available | 2018-04-18T07:44:13Z | |
dc.date.created | 2013-12-17T08:25:15Z | |
dc.date.issued | 2014 | |
dc.identifier.citation | Meat Science. 2014, 97 (3), 323-331. | |
dc.identifier.issn | 0309-1740 | |
dc.identifier.uri | http://hdl.handle.net/11250/2494587 | |
dc.language.iso | eng | |
dc.title | Towards models for the prediction of beef meat quality during cooking | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | submittedVersion | |
dc.source.pagenumber | 323-331 | |
dc.source.volume | 97 | |
dc.source.journal | Meat Science | |
dc.source.issue | 3 | |
dc.identifier.doi | 10.1016/j.meatsci.2013.07.032 | |
dc.identifier.cristin | 1077647 | |
dc.relation.project | Norges forskningsråd: 225347 | |
dc.relation.project | Nofima AS: 201309 | |
cristin.unitcode | 7543,3,2,0 | |
cristin.unitname | Råvare og prosess | |
cristin.ispublished | true | |
cristin.fulltext | preprint | |
cristin.qualitycode | 2 |
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