Effect of wet vs dry ageing on eating quality of beef from traditional breeds

RI Richardson; GR Nute; JD Wood

Effect of wet vs dry ageing on eating quality of beef from traditional breeds

RI Richardson, GR Nute, JD Wood

Research output: Chapter in Book/Report/Conference proceeding › Conference Contribution (Conference Proceeding)

Translated title of the contribution	Effect of wet vs dry ageing on eating quality of beef from traditional breeds
Original language	English
Title of host publication	The role of Science in the growing demand for red meat CapeTown South Africa
Editors	L. Hoffmann, E. Webb, P. Strydom
Pages	7B16 (3pp)
Number of pages	3
Publication status	Published - 2008

Bibliographical note

Conference Proceedings/Title of Journal: 54th International Conference of Meat Science and Technology
Conference Organiser: University of Stellenbosch

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@inproceedings{fd9883737a3d454a8c3dc6f10fa50cac,

title = "Effect of wet vs dry ageing on eating quality of beef from traditional breeds",

author = "RI Richardson and GR Nute and JD Wood",

note = "Conference Proceedings/Title of Journal: 54th International Conference of Meat Science and Technology Conference Organiser: University of Stellenbosch",

year = "2008",

language = "English",

pages = "7B16 (3pp)",

editor = "L. Hoffmann and E. Webb and P. Strydom",

booktitle = "The role of Science in the growing demand for red meat CapeTown South Africa",

}

TY - GEN

T1 - Effect of wet vs dry ageing on eating quality of beef from traditional breeds

AU - Richardson, RI

AU - Nute, GR

AU - Wood, JD

N1 - Conference Proceedings/Title of Journal: 54th International Conference of Meat Science and Technology Conference Organiser: University of Stellenbosch

PY - 2008

Y1 - 2008

M3 - Conference Contribution (Conference Proceeding)

SP - 7B16 (3pp)

BT - The role of Science in the growing demand for red meat CapeTown South Africa

A2 - Hoffmann, L.

A2 - Webb, E.

A2 - Strydom, P.

ER -