AGRIS - International System for Agricultural Science and Technology

Histochemical and biochemical characteristics of four major muscles of the ham

2012

Carlier, Martine | Martin, Jean-Luc | Vautier, Antoine | Gault, Eric | Bombrun, Laure | Burton, O. | Loison, Olivier | Danon, Jeanne | Santé-Lhoutellier, Véronique | Astruc, Thierry | Institut du Porc (IFIP) | Qualité des Produits Animaux (QuaPA) ; Institut National de la Recherche Agronomique (INRA) | Association pour le Développement de l'Industrie de la Viande (ADIV) | Canadian Meat Council. CAN. | Canadian Meat Science Association. | Fondation INITIA. CAN.


Bibliographic information
Publisher
HAL CCSD, Elsevier Ltd
Other Subjects
[spi.gproc]engineering sciences [physics]/chemical and process engineering; Cooking yield; [sdv.ida]life sciences [q-bio]/food engineering; Muscle composition
Language
English
License
info:eu-repo/semantics/OpenAccess
ISBN
978-0-9810463-6-5
ISSN
02745662
Type
Conference Part; Conference Poster; Conference Part
Source
58. International Congress of Meat Science and Technology, https://hal.inrae.fr/hal-02745662, 58. International Congress of Meat Science and Technology, Aug 2012, Montréal, Canada. Elsevier Ltd, Meat Science, 2012, 58th International Congress of Meat Science and Technology

2024-10-08
2025-01-31
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