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Relationships between sensory and physicochemical measurements in meat of rabbit from three different breeding systems using canonical correlation analysis.
Meat Sci. 2008 Nov;80(3):835-41. doi: 10.1016/j.meatsci.2008.03.033. Epub 2008 Apr 10.
Meat Sci. 2008.
PMID: 22063605
Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures.
Gagaoua M, Micol D, Picard B, Terlouw CEM, Moloney AP, Juin H, Meteau K, Scollan N, Richardson I, Hocquette JF.
Gagaoua M, et al. Among authors: juin h.
Meat Sci. 2016 Dec;122:90-96. doi: 10.1016/j.meatsci.2016.07.026. Epub 2016 Jul 30.
Meat Sci. 2016.
PMID: 27501233
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