CARACTERISTIQUES COMPAREES DES CARCASSES ET DE LA VIANDE DE TAURILLONS PIE ROUGE DE L'EST ET CHAROLAIS ABATTUS A 16 MOIS
- Author
- TEISSIER JH; JOURNE HE; ROUX M
CENT. RECH. DIJON, I.N.R.A., 21016 DIJON CEDEX - Source
- ANN. ZOOTECH.; FR.; DA. 1975; VOL. 24; NO 3; PP. 579-586; ABS. ANGL.; BIBL. 3 REF.
- Document type
- Article
- Language
- French
- Keyword (fr)
- BOEUF CARCASSE QUALITE TEXTURE COMPOSITION CHIMIQUE MARCHE PRODUIT CARNE 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
- PASCAL7638002501
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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