@book{a1808419f8da4e4bba27b99021182f1c,
title = "keuze van een spier voor kleurclassificatie van slachtwarme runderkarkassen = Choice of a reference muscle for assessment of the colour of beef carcasses at classification",
keywords = "dierlijke producten, rundvlees, karkaskwaliteit, vleeseigenschappen, vleeskwaliteit, slacht, malsheid, textuur, kalfsvlees, animal products, beef, carcass quality, meat characteristics, meat quality, slaughter, tenderness, texture, veal",
author = "B. Hulsegge and G.S.M. Merkus",
year = "1994",
language = "Nederlands",
series = "IVO - rapport",
publisher = "ID-DLO",
number = "B-400",
address = "Netherlands",
}