The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed
M Gagaoua, C Terlouw, I Richardson, JF Hocquette… - Meat science, 2019 - Elsevier
Steaks of 74 animals from 3 young bull breeds (Aberdeen Angus, Limousin and Blond
d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74° C) and …
d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74° C) and …
The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed
M Gagaoua, C Terlouw, I Richardson… - Meat Science, 2019 - shs.hal.science
Steaks of 74 animals from 3 young bull breeds (Aberdeen Angus, Limousin and Blond
d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74° C) and …
d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74° C) and …
The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed.
M Gagaoua, C Terlouw, I Richardson, JF Hocquette… - 2019 - cabidigitallibrary.org
Steaks of 74 animals from 3 young bull breeds (Aberdeen Angus, Limousin and Blond
d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74° C) and …
d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74° C) and …
The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed
M GAGAOUA, C Terlouw, I Richardson, JF Hocquette… - 2019 - agris.fao.org
Steaks of 74 animals from 3 young bull breeds (Aberdeen Angus, Limousin and Blond
d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74 C) and …
d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74 C) and …
The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed
M Gagaoua, C Terlouw, I Richardson, JFJF Hocquette… - Meat Science, 2019 - hal.science
Steaks of 74 animals from 3 young bull breeds (Aberdeen Angus, Limousin and Blond
d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74° C) and …
d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74° C) and …
The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed.
M Gagaoua, C Terlouw, I Richardson, JF Hocquette… - Meat Science, 2019 - europepmc.org
Steaks of 74 animals from 3 young bull breeds (Aberdeen Angus, Limousin and Blond
d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74 C) and …
d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74 C) and …
The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed
M Gagaoua, C Terlouw, I Richardson… - Meat …, 2019 - pubmed.ncbi.nlm.nih.gov
Steaks of 74 animals from 3 young bull breeds (Aberdeen Angus, Limousin and Blond
d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74° C) and …
d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74° C) and …
The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed
M Gagaoua, C Terlouw, I Richardson… - Meat …, 2019 - research-information.bris.ac.uk
Steaks of 74 animals from 3 young bull breeds (Aberdeen Angus, Limousin and Blond
d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74 C) and …
d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74 C) and …