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Influence of Halothanc Sensitivity and of Meat Quality on the Sensory Evaluation of Cooked Ham. 38th Intern. Congress of Meat Science and Technology. Clermont Ferrand, France, 23-28 augustus 1992,7 p.

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Chicago
Lagaert, Chantal, S DE SMET, A VERPLAETSE, D DEMEYER, and Jacques Viaene. “Influence of Halothanc Sensitivity and of Meat Quality on the Sensory Evaluation of Cooked Ham. 38th Intern. Congress of Meat Science and Technology. Clermont Ferrand, France, 23-28 Augustus 1992,7 P.” In .
APA
Lagaert, C., DE SMET, S., VERPLAETSE, A., DEMEYER, D., & Viaene, J. (n.d.). Influence of Halothanc Sensitivity and of Meat Quality on the Sensory Evaluation of Cooked Ham. 38th Intern. Congress of Meat Science and Technology. Clermont Ferrand, France, 23-28 augustus 1992,7 p.
Vancouver
1.
Lagaert C, DE SMET S, VERPLAETSE A, DEMEYER D, Viaene J. Influence of Halothanc Sensitivity and of Meat Quality on the Sensory Evaluation of Cooked Ham. 38th Intern. Congress of Meat Science and Technology. Clermont Ferrand, France, 23-28 augustus 1992,7 p.
MLA
Lagaert, Chantal, S DE SMET, A VERPLAETSE, et al. “Influence of Halothanc Sensitivity and of Meat Quality on the Sensory Evaluation of Cooked Ham. 38th Intern. Congress of Meat Science and Technology. Clermont Ferrand, France, 23-28 Augustus 1992,7 P.” Print.
@inproceedings{227662,
  author       = {Lagaert, Chantal and DE SMET, S and VERPLAETSE, A and DEMEYER, D and Viaene, Jacques},
  language     = {eng},
  title        = {Influence of Halothanc Sensitivity and of Meat Quality on the Sensory Evaluation of Cooked Ham. 38th Intern. Congress of Meat Science and Technology. Clermont Ferrand, France, 23-28 augustus 1992,7 p.},
}