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Influence of halolhane sensitivity and of meat quality on yield and quality of cooked ham

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Chicago
De Smet, Stefaan, I VERVAEKE, Daniël Demeyer, A VERPLAETSE, H PAUWELS, W EECKHOUT, S DE BIE, and J VAN HOOF. 1993. “Influence of Halolhane Sensitivity and of Meat Quality on Yield and Quality of Cooked Ham.” In Proceedings 38th International Congress of Meat Science and Technology, Vol. 5, Pp. 883-886, 1992.
APA
De Smet, Stefaan, VERVAEKE, I., Demeyer, D., VERPLAETSE, A., PAUWELS, H., EECKHOUT, W., DE BIE, S., et al. (1993). Influence of halolhane sensitivity and of meat quality on yield and quality of cooked ham. Proceedings 38th International Congress of Meat Science and Technology, Vol. 5, pp. 883-886, 1992.
Vancouver
1.
De Smet S, VERVAEKE I, Demeyer D, VERPLAETSE A, PAUWELS H, EECKHOUT W, et al. Influence of halolhane sensitivity and of meat quality on yield and quality of cooked ham. Proceedings 38th International Congress of Meat Science and Technology, Vol. 5, pp. 883-886, 1992. 1993.
MLA
De Smet, Stefaan, I VERVAEKE, Daniël Demeyer, et al. “Influence of Halolhane Sensitivity and of Meat Quality on Yield and Quality of Cooked Ham.” Proceedings 38th International Congress of Meat Science and Technology, Vol. 5, Pp. 883-886, 1992. 1993. Print.
@inproceedings{240486,
  author       = {De Smet, Stefaan and VERVAEKE, I and Demeyer, Daniël and VERPLAETSE, A and PAUWELS, H and EECKHOUT, W and DE BIE, S and VAN HOOF, J},
  booktitle    = {Proceedings 38th International Congress of Meat Science and Technology, Vol. 5, pp. 883-886, 1992},
  language     = {eng},
  title        = {Influence of halolhane sensitivity and of meat quality on yield and quality of cooked ham},
  year         = {1993},
}