A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing. / Li, Xin; Babol, Jakub; Bredie, Wender Laurentius Petrus; Nielsen, Belinda; Tománková, Jana; Lundström, Kerstin.

In: Meat Science, Vol. 97, No. 4, 2014, p. 433-442.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Li, X, Babol, J, Bredie, WLP, Nielsen, B, Tománková, J & Lundström, K 2014, 'A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing', Meat Science, vol. 97, no. 4, pp. 433-442. https://doi.org/10.1016/j.meatsci.2014.03.014

APA

Li, X., Babol, J., Bredie, W. L. P., Nielsen, B., Tománková, J., & Lundström, K. (2014). A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing. Meat Science, 97(4), 433-442. https://doi.org/10.1016/j.meatsci.2014.03.014

Vancouver

Li X, Babol J, Bredie WLP, Nielsen B, Tománková J, Lundström K. A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing. Meat Science. 2014;97(4):433-442. https://doi.org/10.1016/j.meatsci.2014.03.014

Author

Li, Xin ; Babol, Jakub ; Bredie, Wender Laurentius Petrus ; Nielsen, Belinda ; Tománková, Jana ; Lundström, Kerstin. / A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing. In: Meat Science. 2014 ; Vol. 97, No. 4. pp. 433-442.

Bibtex

@article{c824ceb8b02c467e93653b70f0bbb1fa,
title = "A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing",
author = "Xin Li and Jakub Babol and Bredie, {Wender Laurentius Petrus} and Belinda Nielsen and Jana Tom{\'a}nkov{\'a} and Kerstin Lundstr{\"o}m",
year = "2014",
doi = "10.1016/j.meatsci.2014.03.014",
language = "English",
volume = "97",
pages = "433--442",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "4",

}

RIS

TY - JOUR

T1 - A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing

AU - Li, Xin

AU - Babol, Jakub

AU - Bredie, Wender Laurentius Petrus

AU - Nielsen, Belinda

AU - Tománková, Jana

AU - Lundström, Kerstin

PY - 2014

Y1 - 2014

U2 - 10.1016/j.meatsci.2014.03.014

DO - 10.1016/j.meatsci.2014.03.014

M3 - Journal article

C2 - 24769099

VL - 97

SP - 433

EP - 442

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 4

ER -

ID: 109021229