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EFFECT OF CARCASS SUSPENSION METHOD ON SENSORY PANEL SCORES FOR SOME MAJOR BOVINE MUSCLES

Other title
EFFET DE LA METHODE DE SUSPENSION DE LA CARCASSE SUR LES RESULTATS DE L'ANALYSE SENSORIELLE DE QUELQUES MUSCLES IMPORTANTS DE BOVINS (fr)
Author
HOSTETLER RL; LINK BA; LANDMANN WA; FITZHUGH HA JR
DEP. ANIM. SCI. BIOCHEM. BIOPHYS., TEXAS A & M UNIV., COLLEGE STATION, TEX.
Source
J. FOOD SCI.; U.S.A.; DA. 1973; VOL. 38; NO 2; PP. 264-267; BIBL. 7 REF.
Document type
Serial Issue
Language
English
Keyword (fr)
BOEUF PROPRIETE ORGANOLEPTIQUE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
FOOD SCIENCES
Keyword (es)
TECNOLOGIA
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL7338020282

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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