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Very fast chilling of beef: effects on meat quality.

Wim Van Moeseke, Stefaan De Smet UGent, Erik Claeys and Daniël Demeyer (2001) MEAT SCIENCE. 59(1). p.31-37
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
journal title
MEAT SCIENCE
Meat Sci.
volume
59
issue
1
pages
31-37 pages
Web of Science type
Article
Web of Science id
000170055900005
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.229 (2001)
JCR rank
18/94 (2001)
JCR quartile
1 (2001)
ISSN
0309-1740
language
English
UGent publication?
yes
classification
A1
id
169286
handle
http://hdl.handle.net/1854/LU-169286
date created
2004-01-14 13:40:00
date last changed
2018-01-29 12:12:33
@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},
}

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.