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  • Relationship between instrumental sensory and consumer perception of bovine meat tendences. Model for the prediction of microbiological growth and loss on hot boned muscles chilled in air stream.

Relationship between instrumental sensory and consumer perception of bovine meat tendences. Model for the prediction of microbiological growth and loss on hot boned muscles chilled in air stream.

From 1986-12-10 to 1989-12-10

Project details

Total cost:

Not available

EU contribution:

Not available

Coordinated in:

France

Coordinator

NOPA / NOeMI Research Unit
France
INRA, blg 440
78352 JOUY-EN-JOSAS
France
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