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Myofibre composition and metabolic aspects in different strains of Belgian white-blue bulls and their relation to meat colour. Proc. 37th Intern. Cong. Meat Sei. and Techn., Kulmbach/Duitsland, 1991, pp. 324-327.

Peter Batjoens, L FIEMS, J VAN HOOF, T VAN VOOREN and D VEREECKE
Please use this url to cite or link to this publication:
author
organization
type
conference
publication status
published
subject
language
English
UGent publication?
yes
classification
C1
id
227086
handle
http://hdl.handle.net/1854/LU-227086
date created
2004-05-24 13:24:00
date last changed
2008-02-22 22:51:00
@inproceedings{227086,
  author       = {Batjoens, Peter and FIEMS, L and VAN HOOF, J and VAN VOOREN, T and VEREECKE, D},
  language     = {eng},
  title        = {Myofibre composition and metabolic aspects in different strains of Belgian white-blue bulls and their relation to meat colour. Proc. 37th Intern. Cong. Meat Sei. and Techn., Kulmbach/Duitsland, 1991, pp. 324-327.},
}

Chicago
Batjoens, Peter, L FIEMS, J VAN HOOF, T VAN VOOREN, and D VEREECKE. “Myofibre Composition and Metabolic Aspects in Different Strains of Belgian White-blue Bulls and Their Relation to Meat Colour. Proc. 37th Intern. Cong. Meat Sei. and Techn., Kulmbach/Duitsland, 1991, Pp. 324-327.” In .
APA
Batjoens, P., FIEMS, L., VAN HOOF, J., VAN VOOREN, T., & VEREECKE, D. (n.d.). Myofibre composition and metabolic aspects in different strains of Belgian white-blue bulls and their relation to meat colour. Proc. 37th Intern. Cong. Meat Sei. and Techn., Kulmbach/Duitsland, 1991, pp. 324-327.
Vancouver
1.
Batjoens P, FIEMS L, VAN HOOF J, VAN VOOREN T, VEREECKE D. Myofibre composition and metabolic aspects in different strains of Belgian white-blue bulls and their relation to meat colour. Proc. 37th Intern. Cong. Meat Sei. and Techn., Kulmbach/Duitsland, 1991, pp. 324-327.
MLA
Batjoens, Peter, L FIEMS, J VAN HOOF, et al. “Myofibre Composition and Metabolic Aspects in Different Strains of Belgian White-blue Bulls and Their Relation to Meat Colour. Proc. 37th Intern. Cong. Meat Sei. and Techn., Kulmbach/Duitsland, 1991, Pp. 324-327.” Print.