Variations of meat composition and quality in different commercial lamb types

Authors :: Berge, Philippe
Sanchez, A.
Dransfield, Eric
Sebastian, I.
Sañudo, C.
Bayle, M.C.
Station de recherches sur la viande
Institut National de la Recherche Agronomique (INRA)
ProdInra, Migration
Source :: 45. International congress of meat science and technology, 45. International congress of meat science and technology, 1999, Japan
Publication Year :: 1999
Publisher :: HAL CCSD, 1999.
Abstract: International audience

Subjects :: [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering
MODIFICATION POSTMORTEM
[SDV.IDA]Life Sciences [q-bio]/Food engineering
[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
[SDV.IDA] Life Sciences [q-bio]/Food engineering
ComputingMilieux_MISCELLANEOUS

Language :: English
Database :: OpenAIRE
Journal :: 45. International congress of meat science and technology, 45. International congress of meat science and technology, 1999, Japan
Accession number :: edsair.dedup.wf.001..90a8e504a22dcd6d06585631b6029e29

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