Towards models for the prediction of beef meat quality during cooking

✍ Scribed by Kondjoyan, Alain; Kohler, Achim; Realini, Carolina Eva; Portanguen, Stéphane; Kowalski, Ryszard; Clerjon, Sylvie; Gatellier, Philippe; Chevolleau, Sylvie; Bonny, Jean-Marie; Debrauwer, Laurent

• Book ID: 122956764
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 539 KB
• Volume: 97
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.07.032