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Very fast chilling of beef: effects on meat quality.

(2001) MEAT SCIENCE. 59(1). p.31-37
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Chicago
Van Moeseke, Wim, Stefaan De Smet, Erik Claeys, and Daniël Demeyer. 2001. “Very Fast Chilling of Beef: Effects on Meat Quality.” Meat Science 59 (1): 31–37.
APA
Van Moeseke, W., De Smet, S., Claeys, E., & Demeyer, D. (2001). Very fast chilling of beef: effects on meat quality. MEAT SCIENCE, 59(1), 31–37.
Vancouver
1.
Van Moeseke W, De Smet S, Claeys E, Demeyer D. Very fast chilling of beef: effects on meat quality. MEAT SCIENCE. 2001;59(1):31–7.
MLA
Van Moeseke, Wim, Stefaan De Smet, Erik Claeys, et al. “Very Fast Chilling of Beef: Effects on Meat Quality.” MEAT SCIENCE 59.1 (2001): 31–37. Print.
@article{169286,
  author       = {Van Moeseke, Wim and De Smet, Stefaan and Claeys, Erik and Demeyer, Dani{\"e}l},
  issn         = {0309-1740},
  journal      = {MEAT SCIENCE},
  language     = {eng},
  number       = {1},
  pages        = {31--37},
  title        = {Very fast chilling of beef: effects on meat quality.},
  volume       = {59},
  year         = {2001},
}

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