Open AccessMuscle is a better descriptor of beef eating quality than collagen content
Author(s) -
Sarah Bonny,
G.E. Gardner,
D.W. Pethick,
I. Legrand,
Rod Polkinghorne,
Jean-François J.-F. Hocquette
Publication year - 2014
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - quality (philosophy) , content (measure theory) , computer science , mathematics , physics , mathematical analysis , quantum mechanics
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