ORIGINS OF VARIABILITY IN MEAT TEXTURE - AN INTRODUCTION TO THE WORKSHOP PROTEOLYSIS AND MEAT QUALITY

Authors
DRANSFIELD E BECHET D OUALI A
Citation
E. Dransfield et al., ORIGINS OF VARIABILITY IN MEAT TEXTURE - AN INTRODUCTION TO THE WORKSHOP PROTEOLYSIS AND MEAT QUALITY, Sciences des aliments, 14(4), 1994, pp. 369-371
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Sciences des aliments → ACNP
ISSN journal
02408813
Volume
14
Issue
4
Year of publication
1994
Pages
369 - 371
Database
ISI
SICI code
0240-8813(1994)14:4<369:OOVIMT>2.0.ZU;2-7