Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures

Autor: Claudia Terlouw, Mohammed Gagaoua, Aidan P. Moloney, Nigel D. Scollan, Jean-François Hocquette, Brigitte Picard, K. Meteau, Hervé Juin, Didier Micol, Ian Richardson

Publikováno v: Meat Science
Meat Science, Elsevier, 2016, 122, pp.90-96. ⟨10.1016/j.meatsci.2016.07.026⟩
Gagaoua, M, Micol, D, Picard, B, Terlouw, C E M, Moloney, A P, Juin, H, Meteau, K, Scollan, N, Richardson, I & Hocquette, J-F 2016, ' Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures ', Meat Science, vol. 122, pp. 90-96 . https://doi.org/10.1016/j.meatsci.2016.07.026
Gagaoua, M, Micol, D, Picard, B, Terlouw, C E M, Moloney, A P, Juin, H, Meteau, K, Scollan, N D, Richardson, I & Hocquette, J-F 2016, ' Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures ', Meat Science, vol. 122, pp. 90-96 . https://doi.org/10.1016/j.meatsci.2016.07.026

International audience; Eating quality of the same meat samples from different animal types cooked at two end-point cooking temperatures (55 degrees C and 74 degrees C) was evaluated by trained panels in France and the United Kingdom. Tenderness and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9ca482c62c5f0e15dad30109ff47a73
https://doi.org/10.1016/j.meatsci.2016.07.026

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.