Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

Mette Christensen, Per Ertbjerg, Sebastiana Failla, Carlos Sanudo, R. Ian Richardson, Geoff R. Nute, Jose L. Olleta, Begona Panea, Pere Alberti, Manuel Juarez, Jean-Francois Hocquette, John L. Williams

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Originalspråkengelska
TidskriftMeat Science
Volym87
Sidor (från-till)61-65
Antal sidor5
ISSN0309-1740
DOI
StatusPublicerad - 2011
Externt publiceradJa
MoE-publikationstypA1 Tidskriftsartikel-refererad

Citera det här

Christensen, Mette ; Ertbjerg, Per ; Failla, Sebastiana ; Sanudo, Carlos ; Richardson, R. Ian ; Nute, Geoff R. ; Olleta, Jose L. ; Panea, Begona ; Alberti, Pere ; Juarez, Manuel ; Hocquette, Jean-Francois ; Williams, John L. / Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds. I: Meat Science. 2011 ; Vol. 87. s. 61-65.
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title = "Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds",
author = "Mette Christensen and Per Ertbjerg and Sebastiana Failla and Carlos Sanudo and Richardson, {R. Ian} and Nute, {Geoff R.} and Olleta, {Jose L.} and Begona Panea and Pere Alberti and Manuel Juarez and Jean-Francois Hocquette and Williams, {John L.}",
year = "2011",
doi = "10.1016/j.meatsci.2010.09.003",
language = "English",
volume = "87",
pages = "61--65",
journal = "Meat Science",
issn = "0309-1740",
publisher = "ELSEVIER SCI IRELAND LTD",

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Christensen, M, Ertbjerg, P, Failla, S, Sanudo, C, Richardson, RI, Nute, GR, Olleta, JL, Panea, B, Alberti, P, Juarez, M, Hocquette, J-F & Williams, JL 2011, 'Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds', Meat Science, vol. 87, s. 61-65. https://doi.org/10.1016/j.meatsci.2010.09.003

Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds. / Christensen, Mette; Ertbjerg, Per; Failla, Sebastiana; Sanudo, Carlos; Richardson, R. Ian; Nute, Geoff R.; Olleta, Jose L.; Panea, Begona; Alberti, Pere; Juarez, Manuel; Hocquette, Jean-Francois; Williams, John L.

I: Meat Science, Vol. 87, 2011, s. 61-65.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

TY - JOUR

T1 - Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

AU - Christensen, Mette

AU - Ertbjerg, Per

AU - Failla, Sebastiana

AU - Sanudo, Carlos

AU - Richardson, R. Ian

AU - Nute, Geoff R.

AU - Olleta, Jose L.

AU - Panea, Begona

AU - Alberti, Pere

AU - Juarez, Manuel

AU - Hocquette, Jean-Francois

AU - Williams, John L.

PY - 2011

Y1 - 2011

U2 - 10.1016/j.meatsci.2010.09.003

DO - 10.1016/j.meatsci.2010.09.003

M3 - Article

VL - 87

SP - 61

EP - 65

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -