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Towards models for the prediction of beef meat quality during cooking

dc.contributor.authorKondjoyan, Alain
dc.contributor.authorKohler, Achim
dc.contributor.authorRealini, Carolina E.
dc.contributor.authorPortanguen, Stéphane
dc.contributor.authorKowalski, Ryszard
dc.contributor.authorClerjon, Sylvie
dc.contributor.authorGatellier, Philippe
dc.contributor.authorChevolleau, Sylvie
dc.contributor.authorBonny, Jean-Marie
dc.contributor.authorDebrauwer, Laurent
dc.date.accessioned2018-06-28T08:12:03Z
dc.date.available2018-06-28T08:12:03Z
dc.date.created2013-12-17T08:25:15Z
dc.date.issued2014
dc.identifier.citationMeat Science. 2014, 97 (3), 323-331.nb_NO
dc.identifier.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/11250/2503474
dc.language.isoengnb_NO
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.titleTowards models for the prediction of beef meat quality during cookingnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionsubmittedVersion
dc.source.pagenumber323-331nb_NO
dc.source.volume97nb_NO
dc.source.journalMeat Sciencenb_NO
dc.source.issue3nb_NO
dc.identifier.doi10.1016/j.meatsci.2013.07.032
dc.identifier.cristin1077647
dc.relation.projectNorges forskningsråd: 225347nb_NO
dc.relation.projectNofima AS: 201309nb_NO
cristin.unitcode192,15,0,0
cristin.unitnameRealfag og teknologi
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode2


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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
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