Standard
Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategy. / Therkildsen, Margrethe; Nielsen, Sandra Stolzenbach; Byrne, Derek Victor.
In:
Meat Science, Vol. 87, No. 1, 2011, p. 73-80.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Therkildsen, M, Nielsen, SS & Byrne, DV 2011, '
Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategy',
Meat Science, vol. 87, no. 1, pp. 73-80.
https://doi.org/10.1016/j.meatsci.2010.09.005APA
Therkildsen, M., Nielsen, S. S., & Byrne, D. V. (2011).
Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategy.
Meat Science,
87(1), 73-80.
https://doi.org/10.1016/j.meatsci.2010.09.005Vancouver
Therkildsen M, Nielsen SS, Byrne DV.
Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategy.
Meat Science. 2011;87(1):73-80.
https://doi.org/10.1016/j.meatsci.2010.09.005Author
Therkildsen, Margrethe ; Nielsen, Sandra Stolzenbach ; Byrne, Derek Victor. / Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategy. In: Meat Science. 2011 ; Vol. 87, No. 1. pp. 73-80.
Bibtex
@article{fe036a14bb124c6880538c3953c1bf74,
title = "Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategy",
author = "Margrethe Therkildsen and Nielsen, {Sandra Stolzenbach} and Byrne, {Derek Victor}",
year = "2011",
doi = "10.1016/j.meatsci.2010.09.005",
language = "English",
volume = "87",
pages = "73--80",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "1",
}
RIS
TY - JOUR
T1 - Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategy
AU - Therkildsen, Margrethe
AU - Nielsen, Sandra Stolzenbach
AU - Byrne, Derek Victor
PY - 2011
Y1 - 2011
U2 - 10.1016/j.meatsci.2010.09.005
DO - 10.1016/j.meatsci.2010.09.005
M3 - Journal article
C2 - 20875707
VL - 87
SP - 73
EP - 80
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 1
ER -
