@book{f77ab23f722a47939f8a4d15a3db15ca,
title = "Relationship between beef colour and myoglobin",
keywords = "rundvlees, rundvleeskwaliteit, vleessamenstelling, myoglobine, kleur, kwaliteitscontroles, meting, beeldverwerking, beef, beef quality, meat composition, myoglobin, colour, quality controls, measurement, image processing",
author = "S.H.J.M. Dobbelstein",
year = "2005",
language = "English",
series = "Report / Wageningen UR, Agrotechnology & Food Innovations",
publisher = "Agrotechnology & Food Innovations",
number = "474",
}