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Bioelectrical impedance measurements on beef carcasses for the prediction of carcass lean content.

An Balcaen UGent, Marc Seynaeve UGent, Erik Claeys and Stefaan De Smet UGent (2002) Proceedings 48th International Congress of Meat Science and Technology (Vol. 2), 2002. p.748-749
Please use this url to cite or link to this publication:
author
organization
year
type
conference
publication status
published
subject
in
Proceedings 48th International Congress of Meat Science and Technology (Vol. 2), 2002
pages
748-749 pages
language
English
UGent publication?
yes
classification
C1
id
158258
handle
http://hdl.handle.net/1854/LU-158258
date created
2004-01-14 13:39:00
date last changed
2018-01-29 12:12:32
@inproceedings{158258,
  author       = {Balcaen, An and Seynaeve, Marc and Claeys, Erik and De Smet, Stefaan},
  booktitle    = {Proceedings 48th International Congress of Meat Science and Technology (Vol. 2), 2002},
  language     = {eng},
  pages        = {748--749},
  title        = {Bioelectrical impedance measurements on beef carcasses for the prediction of carcass lean content.},
  year         = {2002},
}

Chicago
Balcaen, An, Marc Seynaeve, Erik Claeys, and Stefaan De Smet. 2002. “Bioelectrical Impedance Measurements on Beef Carcasses for the Prediction of Carcass Lean Content.” In Proceedings 48th International Congress of Meat Science and Technology (Vol. 2), 2002, 748–749.
APA
Balcaen, An, Seynaeve, M., Claeys, E., & De Smet, S. (2002). Bioelectrical impedance measurements on beef carcasses for the prediction of carcass lean content. Proceedings 48th International Congress of Meat Science and Technology (Vol. 2), 2002 (pp. 748–749).
Vancouver
1.
Balcaen A, Seynaeve M, Claeys E, De Smet S. Bioelectrical impedance measurements on beef carcasses for the prediction of carcass lean content. Proceedings 48th International Congress of Meat Science and Technology (Vol. 2), 2002. 2002. p. 748–9.
MLA
Balcaen, An, Marc Seynaeve, Erik Claeys, et al. “Bioelectrical Impedance Measurements on Beef Carcasses for the Prediction of Carcass Lean Content.” Proceedings 48th International Congress of Meat Science and Technology (Vol. 2), 2002. 2002. 748–749. Print.