Discrimination of meat sensory quality and composition of beef by using rapid evaporative ionisation mass Spectrometry - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Conference Papers Year : 2023

Discrimination of meat sensory quality and composition of beef by using rapid evaporative ionisation mass Spectrometry

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Food and Nutrition

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https://hal.inrae.fr/hal-04329784

Submitted on : Thursday, December 7, 2023-4:38:15 PM

Last modification on : Saturday, December 9, 2023-3:50:15 AM

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hal-04329784 , version 1 (07-12-2023)

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  • HAL Id : hal-04329784 , version 1

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Jingjing Liu, Birse Nick, Carlos Alvarez, Isabelle Legrand, Marie-Pierre Ellies-Oury, et al.. Discrimination of meat sensory quality and composition of beef by using rapid evaporative ionisation mass Spectrometry. 69. International Congress of Meat Science and Technology, Université de Padova, Aug 2023, Padova, Italy. pp.76-77. ⟨hal-04329784⟩

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