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Kwaliteitsaspecten van rundvlees.

1984

Demeyer D. | Buts B. | Casteels M. | Verbeke R.

AGROVOC Keywords
beef carne de res nutritive value sacrificio slaughtering valeur nutritive valor nutritivo viande de boeuf
Bibliographic information
Landbouwtijdschrift
Volume 37 ISSN 0035-1296
Other Subjects
Abattage de betail
Language
French, Dutch; Flemish
Note
5 tables; 51 ref.; Summaries (Fr, Nl).
Translated Title
English. [Qualitative aspects of the beef meat]. [French); Nl (Dutch]
Type
Journal Article; Summary
Source
Landbouwtijdschrift (Belgium). (May-Jun 1984). v. 37(3) Nl. ed. p. 841-853; Fr. ed. p. 857-869. Special issue: de rundvleesproduktie. Also issued in Fr. in : Revue de l' Agriculture.
Corporate Author
Rijksuniversiteit Gent (Belgium). Lab. Voeding en Hygiene
Helwan Univ., Alexandria (Egypt). Faculty of Cotton Sciences.
2012-11-15
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