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