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Inter-laboratory assessment by trained panelists from Franc..:
Gagaoua, Mohammed
;
Micol, Didier
;
Picard, Brigitte
...
Meat Science. 122 (2016) - p. 90-96 , 2016
Link:
https://doi.org/10.1016/j.meatsci.2016.07.026
RT Journal T1
Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.meatsci.2016.07.026&Exemplar=1&LAN=DE A1 Gagaoua, Mohammed A1 Micol, Didier A1 Picard, Brigitte A1 Terlouw, Claudia E.M. A1 Moloney, Aidan P. A1 Juin, Hervé A1 Meteau, Karine A1 Scollan, Nigel A1 Richardson, Ian A1 Hocquette, Jean-François PB Elsevier BV YR 2016 SN 0309-1740 JF Meat Science VO 122 SP 90 OP 96 LK http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2016.07.026 DO https://doi.org/10.1016/j.meatsci.2016.07.026 SF ELIB - SuUB Bremen
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