Effects of Chilling and Ageing Period on Horse Meat Quality

in 63rd International Congress of Meat Science and Technology
Autor:innen:
M.M. Rahman Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada; mr4@ualberta.ca

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B. Walker Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada; mr4@ualberta.ca

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B.C. Roy Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada; mr4@ualberta.ca

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L. McMullen Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada; mr4@ualberta.ca

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H.L. Bruce Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada; mr4@ualberta.ca

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Art:
Kapitel
Seiten:
212–213
DOI:
https://doi.org/10.3920/9789086868605_086

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