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Influence of halothane sensitivity and of meat quality on the sensory evaluation of cooked ham

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MLA
LAGAERT, C, Stefaan De Smet, A VERPLAETSE, et al. “Influence of Halothane Sensitivity and of Meat Quality on the Sensory Evaluation of Cooked Ham.” Aquaculture Europe, Number 17(1), 58 p., 1992 1993 : n. pag. Print.
APA
LAGAERT, C., De Smet, S., VERPLAETSE, A., Demeyer, D., & VIAENE, J. (1993). Influence of halothane sensitivity and of meat quality on the sensory evaluation of cooked ham. Aquaculture Europe, Number 17(1), 58 p., 1992.
Chicago author-date
LAGAERT, C, Stefaan De Smet, A VERPLAETSE, Daniël Demeyer, and J VIAENE. 1993. “Influence of Halothane Sensitivity and of Meat Quality on the Sensory Evaluation of Cooked Ham.” Aquaculture Europe, Number 17(1), 58 P., 1992.
Chicago author-date (all authors)
LAGAERT, C, Stefaan De Smet, A VERPLAETSE, Daniël Demeyer, and J VIAENE. 1993. “Influence of Halothane Sensitivity and of Meat Quality on the Sensory Evaluation of Cooked Ham.” Aquaculture Europe, Number 17(1), 58 P., 1992.
Vancouver
1.
LAGAERT C, De Smet S, VERPLAETSE A, Demeyer D, VIAENE J. Influence of halothane sensitivity and of meat quality on the sensory evaluation of cooked ham. Aquaculture Europe, Number 17(1), 58 p., 1992. 1993.
IEEE
[1]
C. LAGAERT, S. De Smet, A. VERPLAETSE, D. Demeyer, and J. VIAENE, “Influence of halothane sensitivity and of meat quality on the sensory evaluation of cooked ham,” Aquaculture Europe, Number 17(1), 58 p., 1992. 1993.
@misc{240547,
  author       = {LAGAERT, C and De Smet, Stefaan and VERPLAETSE, A and Demeyer, Daniël and VIAENE, J},
  language     = {eng},
  series       = {Aquaculture Europe, Number 17(1), 58 p., 1992},
  title        = {Influence of halothane sensitivity and of meat quality on the sensory evaluation of cooked ham},
  year         = {1993},
}