Modelling of beef sensory quality for a better prediction of palatability

Publication details

Journal : Meat Science , vol. 97 , p. 316–322 , 2014

Publisher : Elsevier

International Standard Numbers :
Printed : 0309-1740
Electronic : 1873-4138

Publication type : Academic article

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

Issue : 3

Links :
ARKIV : http://hdl.handle.net/11250/24...
DOI : doi.org/10.1016/j.meatsci.2013...