Towards models for the prediction of beef meat quality during cooking
Kondjoyan, Alain | Kohler, Achim | Realini, Carolina E. | Portanguen, Stéphane | Kowalski, Ryszard | Clerjon, Sylvie | Gatellier, Philippe | Chevolleau, Sylvie | Bonny, Jean-Marie | Debrauwer, Laurent
submittedVersion
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Язык
Английский
Формат
application/pdf
ISSN
0309-1740
Тип
Journal Article; Journal Part; Journal Article; Journal Part
Источник
323-331, 97, Meat Science, 3
2024-11-28
2026-02-03
Dublin Core
Поставщик данных
Эту запись предоставил Norwegian Food Research Institute
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