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Understanding of beef tenderness variability based on the continuum data using Chemometrics: A proof-of-concept study

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https://hal.inrae.fr/hal-02734371
Contributor : Migration Prodinra <>
Submitted on : Tuesday, June 2, 2020 - 1:44:58 PM
Last modification on : Monday, April 12, 2021 - 4:18:01 PM

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  • HAL Id : hal-02734371, version 1
  • PRODINRA : 455634

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Mohammed Gagaoua, Valérie Monteils, Jean-François Hocquette, Brigitte Picard. Understanding of beef tenderness variability based on the continuum data using Chemometrics: A proof-of-concept study. 64.International Congress of Meat Science and Technology, Aug 2018, Melbourne, Australia. ⟨hal-02734371⟩

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