Modelling of beef sensory quality for a better prediction of palatability-Reference-Cited by-同舟云学术

Modelling of beef sensory quality for a better prediction of palatability

Published:2014-07 Issue:3 Volume:97 Page:316-322
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Hocquette Jean-François,Van Wezemael Lynn,Chriki Sghaier,Legrand Isabelle,Verbeke Wim,Farmer Linda,Scollan Nigel D.,Polkinghorne Rod,Rødbotten Rune,Allen Paul,Pethick David W.

Publisher

Elsevier BV

Subject

Food Science

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5. ASAS Centennial Paper: A century of pioneers and progress in meat science in the United States leads to new frontiers;Beermann;Journal of Animal Science,2009

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